1. Preheat the oven to 450 degrees. 2. Combine the flour, salt, and sugar in a food processor and pulse once or twice. Add the butter and turn on the machine; process until the butter and flour are blended and the mixture looks like cornmeal, about 10 seconds. 3. Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or two of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Split the dough into two equally sized balls, wrap in plastic, and freeze for 10 minutes or refrigerate for at least 30 minutes. 4. After the dough has chilled for an adequate amount of time, take one of the balls out of the fridge or freezer and sprinkle a clean countertop with flour. Put the dough on the surface, and sprinkle the top with flour too. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest for a few minutes. If the dough is sticky, add a little flour (if it continues to become sticky, and it's taking you more than a few minutes to roll it out, refrigerate or freeze again). Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place. 5. When the diameter of the dough is about 2 inches greater than that of your pie plate, drape the dough over the rolling pin to transfer it into the pie plate. Press the dough firmly into the plate all over. Refrigerate for about an hour before filling (if you're in a hurry, freeze for a half hour or so). 6. Trim the excess dough to about 1/2 inch all around, then tuck it under itself around the edge of the plate. Decorate the edges with a fork or your fingers. Freeze the dough for 10 minutes (or refrigerate it for 30 minutes). 7. While the dough is chiling, rinse all your berries and put them in a large bowl. In a separate bowl, mix all remaining ingredients from the berry filling together. Afterward, stir this mixture into the bowl of berries. Set aside. 8. Prebake the bottom pie crust for approximately 10 minutes. While this is happening, take the second ball of dough out of the fridge and freezer and roll it out. 9. Take the prebaked pie crust out of the oven, and place the berry filling in it. (Warning: the pie plate will be very hot, so let it cool for a few minutes and exercise caution.) 10. Slice the rolled out dough into thin strips, and weave into a lattice top on top of the pie. You can use any extra dough to reinforce the crust along the edges of the pie plate. 11. Place in the oven at 450 degrees for 10 minutes, and then reduce the heat to 350 degrees and cook for another 45 minutes, or until the berries are oozing and the crust is golden.