While very grown-up, this dessert is still simple, slightly fancy (anything with crostata in the name sounds fancy, you know), and is probably healthier than most of the desserts I make, thanks to the aforementioned plant-y things in the filling. The honey and cinnamon are perfect and a little unexpected with the tart blackberries. I think you'll love this crostata, grown up or not.
Dump the shortening, flour, salt, and sugar into a large bowl and work it together with a pastry cutter until you have coarse crumbs.
Pour in the egg, water, and vinegar and stir until just combined.
Separate into 2 balls of dough and place in freezer bags.
Place each bag in the freezer. You'll only need one ball of dough for this pie, the second should keep in the freezer for 6 months or more.
Remove one ball of dough after 20 minutes in the freezer and roll it out on a floured surface into a 10 inch circle.
Transfer dough to a parchment lined baking sheet.
To make the filling, in a large bowl, combine the honey, lemon juice, cornstarch, and cinnamon and stir to combine.
Add the blackberries and toss to coat them in the honey mixture.
Place the blackberries in the center of the dough in a mound.
Work your way around the dough and fold the edges over onto the blackberries, every inch or so.
Bake at 375 degrees for 25 - 30 minutes or until the berries are bubbling and the crust is turning golden.
Let cool before slicing and serving.
This dough will make enough for 2 crusts. Freeze the extra to use at another time. This is the best pie crust I've ever had (and I constantly get compliments on it), so having an extra batch in your freezer is not a bad thing!