Double-Crusted Berry Pie

Crust:

2 1/2 cups flour (I use up to 1/2 cup whole-wheat flour)
1 tsp sugar
1 tsp salt (if you use salted butter, omit at least half the salt)
1 1/2 sticks cold butter (can replace less than half with cold coconut oil)
1/3 cup plus one tablespoon ice water

Filling:
5-6 cups berries, fresh or frozen
3/4 to 1 cup sugar
4-5 tbsp cornstarch (I like a thicker filling and use more cornstarch)
1 tbsp lemon juice

Whisk together flour, sugar and salt. Cut in cold butter, but do not overwork the pastry; leave lumps the size of peas. Sprinkle ice water over and cut in with a spatula. Do not overwork; use water only until the dough just coheres.

Mix the filling ingredients. Place bottom crust in pie pan; add filling; dot with butter; add top crust. Bake at 425 F for 30 minutes, then at 350 F for another 25-30 minutes. Allow to cool for about four hours.

Almost always works out well. The more cornstarch the better; my pie failures usually have to do with runny fillings. Too much cornstarch will generate the gummy filling associated with McDonald's fruit pies and other crap, but I don't mind that problem so much if the fruit is good. Adding whole wheat flour to the pastry definitely brings it down a notch, but it's still more than edible.