Spray a 9-10 inch pie plate with non-stick cooking spray and spread with a paper towel evenly in the pan. Add 1 teaspoon of soft butter and rub again with the paper towel to evenly coat.

Unroll the refrigerated pie crust and push it with your fingers into a flat circle. Pick up the crust and center it in the prepared pan. Press the dough into the pan and up over the edges. It will extend about a half inch over the top edges of the pan.

Turn the excess dough under to form a lip that extends above the upper edge of the pan and crimp the edges with your fingers to form a scalloped ridge around the top.

In a small bowl, whisk the egg and brush it over the middle of the crust. Refrigerate for one hour.

Preheat the oven to 425 degrees F.

Combine the sugar and flour in a large bowl and stir.

Add the blackberries and stir to coat until well coated. Sprinkle the berries with the lemon juice and almond extract and gently stir again until the flour is all incorporated into the mixture of berries.

Spoon the mixture into the prepared pie shell.

Place the pie in the oven on the lower rack and bake for 15 minutes; remove from the oven to add the crumble.

While the pie is baking, start making the crumble.

To the melted butter, add the vanilla, sugar, and 2 kinds of flours. Stir the mixture with a fork until large crumbs form. Set aside.

After the pie has baked on the lower rack for 15 minutes, remove the pie to add the crumble, and reduce the oven temperature to 375.

Using your fingers, sprinkle the crumble mixture over the pie, breaking up the large pieces with your fingers. Continue with the remaining crumble and cover the top of the pie.

Remove from the oven and cool on a cooling rack for at least an hour before serving. This allows the pie to firm up a bite before cutting into it.

Serve and enjoy with a scoop of vanilla ice cream.