Preheat oven to 425°. Placing cookie sheet inside for it to preheat as well. You want to use bottom third of oven.

Add washed berries into large mixing bowl and mix together with Lemon Juice.

Mix in sugar, corn starch, and cinnamon. Mix gently until mix is evenly distributed among berries. Set aside while preparing crust.

Knead one crust to fit pie pan and place inside pie pan, cutting excess from edges.

Spoon berry mixture inside pie shell. Spread Evenly.

Cut butter into pieces and place throughout top of berry mixture.

Knead last pie shell and make straight 1/2" wide , roughly 5-9" long(smaller towards edge of pan obviously) strips, 12 strips should be good(6 For each direction of the Lattice). Take cream and brush on rim of of pie crust inside pan. Then place strips horizontally evenly distanced across pie, brushing cream on. Finish by repeating placement for rest of strips vertically overtop the horizontal ones, brushing cream on top. Press crusts firmly together around edge of pan.(This is a basic Lattice Design) Sprinkle sugar on crust if desired.

If oven is fully preheated take aluminum foil and cover top of pie.(This helps prevent over-browning) Place Pie onto cookie sheet and bake 30-40 minutes.(You want to see the berry mixture just starting to bubble) Take foil off and allow crust to evenly brown and bake(3-5 minutes)

Allow to cool at room temperature 2-4 hours. (If that's too long... which is usually the case. You can place pie inside fridge for 20-30 minutes, take out, cut into eights and place in fridge another 15-20 minutes. This thickens the juices and pie is still slightly warm.)

If possible, leftovers can be saran wrapped and kept up to 3-4 days. (To reheat. Bake at 350 for 8-15 minutes, top wrapped with foil.)