Remove the pie pan from the fridge. Spoon the berries into the crust and set aside. Place the six pieces of butter evenly on top of the berries. Roll out the remaining piece of pastry. Roll out the dough into a 13-inch circle. Move the dough several times to prevent it from sticking on the counter. Working quickly, roll the dough around the rolling pin and transfer the dough to cover the berries. Fold the top pastry under the bottom and crimp, either with your hands or by pressing the pastry together with a fork.