Blackberry Pie

Now that I am working part-time, I have much more time to spend at home. I decided that I am tired of just looking at recipes and hoping that I will one day make them, so I will bake at least one baked good a week... sweet or savory. To begin this new resolution, I baked a blackberry pie using the blackberries Jeff and I picked back in July. In addition, this is the first time I have used my beautiful KitchenAid mixer from my mom.
Single Pie Crust (from allrecipes.com)
1/2 cup (100g) vegetable shortening
1 1/2 cups (190g) all-purpose flour
1/2 tsp (3g) salt
1/2 cups (120 ml) cold water

Directions

1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
2. Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

** to make a lattice top, I doubled the recipe, but found I was left with plenty of dough, so next time I'll just make 1 1/2 recipes.

Pie Filling (from allrecipes.com)
2/3 cup white sugar
1/2 teaspoon ground cinnamon
3 cups fresh blackberries

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Mix together 2 cups flour and salt in a medium mixing bowl. Make a well in the center, pour in the oil and water and stir together.
3. Separate the dough into two balls, using 3/4 of the dough for the first ball and 1/4 of the dough for the second. Place a sheet of wax paper over the bigger ball of dough, and roll it out; the dough can be crumbly, and the wax paper will help keep the dough in one large piece. Line an 8 inch pie pan with dough. Roll out the small ball of dough similarly, and set aside.
4. In a small bowl, mix together sugar, 1/4 cup flour, and cinnamon. Place berries in a large bowl, and sprinkle sugar mixture over the berries. Gently stir to coat. Spread filling into the dough lined pie pan. Cover with top crust, and pinch the crusts together. Poke holes in the top to allow steam to escape during baking. Line the edges of the crust with tin foil to prevent burning.
5. Bake for 30 to 45 minutes, or until crust is lightly browned and filling is hot and bubbly.