Make pie dough. Divide dough in two, wrap in plastic and chill in fridge 1 hour.
Preheat oven to 425 degrees F. Set a rimmed baking sheet in oven to preheat as well. Butter a deep dish 9-inch pie pan and set aside.
Prepare berries and set in a large bowl. Fold in remaining filling ingredients and set bowl aside while you roll crusts. This gives berries time to release their juices and thickening agents time to work.
Remove the first disc of dough from the fridge. On a lightly floured sheet of parchment, roll into a 14-inch circle. Press into the pie pan and trim all but 1 – 2-inches of overhanging dough. Set shell in freezer while you prepare top layer.
Next, remove second dough disc from fridge and roll it out. Cut 5 or 6 (2 1/2-inch wide) strips.
Set pie on preheated tray in oven, and bake 50 - 60 minutes. Check after 40 minutes and tent crust if it’s getting too brown. The pie is finished when the crust is golden and the filling is bubbling and thick. Set aside, and allow pie to cool completely – 5 hours or more.