In a medium bowl, combine 4 cups of all-purpose flour and 1 teaspoon of salt.

Using a pastry cutter or fork, cut in the Crisco shortening until the mixture resembles coarse crumbs.

Add ice-cold water to the flour mixture. Gently stir with a fork until the mixture is moistened and starts to cling together.

Gently form the dough into a ball. Divide it in half, using one portion for the bottom crust and the other for the top crust.

Roll out each portion on a lightly floured counter or between sheets of waxed paper to fit a 9-inch pie crust.

Preheat your oven to 400 degrees Fahrenheit.

In a large bowl, combine 4 cups of blackberries or a mix of berry varieties.

Add 3/4 to 1 cup of sugar to the berries, depending on the sweetness of the berries.

Sprinkle 1/4 cup of all-purpose flour over the berries.

Add 1/2 teaspoon of cinnamon to the berry mixture.

Gently toss the berries until they are coated evenly with the sugar, flour, and cinnamon.

Place the rolled-out bottom crust in a 9-inch pie dish.

Pour the berry mixture onto the bottom crust.

Roll out the top crust and place it over the berries.

Trim and crimp the edges of the crust. Optionally, you can cover the edges with foil to prevent burning.

Bake the blackberry pie in the preheated oven at 400 degrees Fahrenheit until the filling is bubbling, and the crust is lightly browned.

This typically takes about 45 minutes. Keep an eye on the pie, and you may need to use foil around the edges if they start to brown too quickly.

Once done, allow the pie to cool before serving.