1. Preheat oven to 400 degrees. Butter a shallow 3-quart baking dish (it should be no more than 2 inches deep) and set aside.
2. For the blackberry mixture: Mix all ingredients in a large nonreactive bowl; put in baking dish.
3. Put slices of the butter on top of cobbler. Cut pie crust in strips; lay on top of cobbler in a lattice pattern.
4. Slide the cobbler onto the middle oven shelf and bake for 25-30 minutes or until bubbly and lightly browned.
5. Serve hot, or, if you prefer, cool the cobbler to room temperature before serving.
*Note: if using larger berries, adjust the sugar mixture to account for more liquid.
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