Instructions: Pour the blackberries into a 2-quart casserole dish (about 8 by 8 by 2 inches), or a pan of equal size. Add the water. Combine the sugar and flour in a small bowl. Stir to mix. Sprinkle over the berries. Dot with butter.

To make the crust, cut the shortening into the flour until the mixture resembles coarse cornmeal. This can be done quickly in a food processor, but you can also use a pastry blender or two knives. Add the buttermilk or ice water a tablespoon at a time and mix until the dough clings together and can be formed into a ball.

On a lightly floured surface, roll the dough to a thickness of 1/8 to 1/4 inch. Cut the dough to fit the top of the berry filling or cut into strips and make a lattice crust. Brush the crust with the melted butter. Sprinkle with sugar. Bake at 400 degrees for about 30 minutes. Reduce the temperature to 350 degrees.

Continue baking until the crust is golden brown and the juices have started to thicken. This will probably take an additional 15 to 20 minutes. As the pie cools, the juice will get thicker.

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