Step 1

Preheat oven to 400°F (200°C).

Step 3

Mix all of the crust ingredients together until you have what looks like a greasy mess. That's how it's supposedto look, so don't go adding extra flour or getting scared. Remember, lean into the crazy.

Step 5

When mixed, divide into two parts, with one ball a little bigger than the other. Set aside the smaller ball for the top crust.

Step 7

Roll larger ball between 2 pieces of waxed paper until flattened and big enough to fit in your pie tin. Take off top wax paper sheet and flip crust into pie tin. Smooth out and press rim of crust into the pie tin.

Step 9

Stir the berries, granulated sugar, cornstarch, cinnamon, and lemon juice together in a large bowl. Add to pie tin. Place small pats of butter on top of the pie filling.

Step 11

Roll out the smaller ball of dough to make the top crust. Feel free to get creative and use cookie cutters, lattice cuts, or whatever you would like - just remember to leave a vent hole if you are using a solid sheet of crust for the top and crimp edges.

Step 13

Cover the edges with foil or a pie crust cover to keep it from burning and place in oven. Cook at 400°F for 50 minutes and let cool before serving.