Ingredients Crust: * 2½ cups all-purpose flour * 1 Tbsp. sugar * ½ tsp. salt * 1 cup unsalted butter, chilled and cut into ½-inch cubes * 5-8 Tbsp. ice water Filling: * 5 cups fresh blackberries * ½ cup sugar * 3 Tbsp. all-purpose flour * 1 Tbsp. freshly squeezed lemon juice * 1 tsp. lemon zest * 1 Tbsp. unsalted butter, chilled Instructions 1. To make the crust, whisk together the flour, sugar, and salt in a large bowl. Add butter, half at a time, and use a hand mixer or standing mixer to mix until the largest pieces of butter are about the size of large peas. 2. Sprinkle ¼ cup of ice water (no ice) into the mixture, then mix gently with a fork. Continue adding ice water and mixing until you can pick up a piece of dough in your fingers and it stays together. 3. Divide the dough into two evenly sized mounds. Knead each mound just enough that it forms into a disc shape. Do not overdo it on this step. 4. Sprinkle dough with flour, wrap in plastic wrap, and refrigerate for at least 1 hour, and up to 2 days. 5. Preheat the oven to 375° F. Making your filling by combining all of the ingredients except the butter and mix together, lightly mashing some of the berries. 6. Remove chilled dough from the refrigerator and let soften for 5-10 minutes. Roll one disc out on a floured surface until it is a 12-inch circle about ⅛-inch thick. Gently place the rolled out dough on a 9-inch pie plate and press down so that it lines the bottom and sides. Trim off any excess. 7. At this point you will add the filling, then place the cubed butter on top. 8. Roll out the second disc of dough and place it on top of the filling and butter. Trim the excess and fold the edge of the crust over, pinching it together so that it makes a seal with the bottom crust. Flute the edges of the pie crust with a fork. Make a couple of cuts in the top of the pie crust for venting. 9. Bake for 1 hour 15 minutes. Allow to cool for several hours before serving.