For The Pie Crust:
In the bowl of a food processor, add the flour, salt, and cold butter pieces. Pulse until the mixture is the texture of coarse meal.
Add milk and 2 tablespoons of ice water. Pulse until a shaggy dough forms. If too dry, add additional tablespoon of ice water.
Remove dough from processor and divide into two halves. Wrap each half in plastic wrap and refrigerate at least one hour before use. You will only need one half of the dough to line a deep pie pan. You can save the extra half of the dough for another pie or any other use you may have. While dough is chilling, make the crumb topping and the berries. Once the dough has chilled, remove from refrigerator and roll out into a flat layer. Line the bottom of a deep 9 inch pie pan with the dough.
For The Crumb Topping:
In a medium sized bow, add the flour, sugars, salt, and cloves. Stir.
In a separate the bowl, add the melted butter, vanilla and almond extracts and stir. Pour the liquid ingredients into the bowl of dry ingredients. Stir with a fork until blended and crumbly.
For The Blackberry Filling:
In a large bowl, mix the blackberries, sugars, salt, lemon juice and flour. Crush some of the berries with the back of a spoon so they release their juices. Stir.
Pour berry mixture into a dough lined pie pan. Top with the 3 tablespoons of butter.
Place an even layer of the crumb topping on top of the berries. Bake at a 350F oven for about an hour and 20 minutes. You may need to cover the crumb topping with foil half way through so it doesn’t burn. Once baked let rest.