Preheat your oven to 375F.
Dice up the butter. It should be cold from the fridge. Combine with flour and salt in a bowl.
Cut the butter into the flour. Use a pastry blender, or a fork if one is not available.
Add milk. Stir to a soft, malleable dough.
Divide dough in half. Roll one out to accommodate your pie dish (9-10 inches maybe). You'll need a little dusting of flour. The dough is quite sticky.
Line your pie dish with dough. This can be tricky. Keep at it. Dustings of flour will minimize sticking. If it tears, just squish it back together. It doesn't need to be perfect. Note: This recipe fits a classic pie tin. I used this fancy new ceramic one, and it was actually just way too big. For my second try I used a cake pan. Worked alright aside from being difficult to serve.
Combine the remaining ingredients. Mix them up and give a taste because you may want to adjust the sugar depending on the ripeness of the berries. Pour this filling into the pie dough. Note: If you're using frozen berries, be sure to defrost them first or your pie will be very wet.
Roll out the other dough half, just a bit smaller, and lay it over the top of your pie. Press the edges gently to seal. Slice a couple holes in the top for the steam. Trim up the edges with a sharp knife.
Line a baking sheet with foil and put that on the bottom rack of your oven. This will catch any drippings and avoid a major cleanup session. Place the pie on the top rack over the foiled pan. Bake for about 1 hour.
