Blackberry Pie explosion.

This is my first attempt at any sort of berry pie... I'm rather partial to my Chocolate Bourbon Pecan Pie, so I don't stray far. I did use my flaky buttery pie crust. I'm partial to that one as well, or maybe I'm just picky.
I borrowed the recipe from Sweet Anna's... And made a few adjustments.

Blackberry Pie
6 cups fresh or frozen wild blackberries

1 cup sugar

1/2 cup all-purpose flour

1/2 teaspoon pure vanilla extract

1/2 tsp salt

1 teaspoon sugar

tidbits of butter

Preheat the oven to 450ºF. Line a baking sheet with foil and place that in the oven to preheat also, on a rack on the top 1/3 of the oven (this is to help catch drips!).

Grab a 9" deep-dish pie plate and set it aside for a bit later.

In a large bowl, toss together the berries, and the rest of the ingredients except the tsp of sugar.

On a well floured surface, roll out one half of your pie dough to about an 11" circle. Carefully transfer it to your pie plate and press it firmly into the bottom and sides. Trim the crust to just the edge of the pie plate and place in the fridge.

Re-flour your surface and roll out the other half of your dough into another 11" circle.

Remove the pie plate from the fridge and dump the berry mixture into the crust. Dot the top of the berry mixture with the butter bits (i forgot to do this! eek!) and then gently lay out the rolled out dough onto the top of the pie.

Press this crust down gently around the edges, trim the overhang to about 1" and then fold the top crust under the bottom crust edge, pressing firmly to seal as you go around.

Carefully cut some slits into the top of the pie and then sprinkle with the tsp of sugar.

Cover the edges of the pie with foil and then place the whole pie into the preheated oven, directly onto the foil-lined baking sheet.

Bake for 30 minutes, remove the foil, and bake for another 5-10 minutes, until the crust is golden brown and the juices are bubbling.

Let the pie cool if you want prettier pieces. Serve with ice cream or fresh whipped cream!