Filling:

Put clean berries in a large bowl.

Mix sugar, flour, corn starch, and salt in a small bowl.

Pour over berries and gently mix.
Set aside while preparing the pie crust.

Pie Crust:

In a large mixing bowl, add flour and salt; mix well.

Cut in shortening with a pastry cutter until the pieces are the size of small peas.

Sprinkle in one tablespoon of water at a time, gently tossing with a fork until the mixture is moistened enough to stick together and form a large ball.

Divide the ball in half.

I always use a pastry cloth to roll out the pie crust.

On a floured surface, preferably on a pastry cloth, roll out one half of the dough into a circle slightly larger than the pie plate. Place the dough on the pie plate. The bottom crust will slightly hang over the edges of the dish. This prevents the fruit juices from leaking under the crust.

Pour the berry mixture into the dish. Cut the tablespoon of butter into 4-5 pieces and place randomly over the berries.

Roll out the second ball of dough for the top crust. Roll out large enough to cover the entire pie.

Trim the edges of the crust and flute by squeezing the bottom and the top crust together and pushing between fingers to form a nice edge.

Cut small slits in the top crust to allow steam to escape.

Next you can either cover the fluted edges with foil or cover them at the half way point. This prevents edges from becoming overdone and tough.

Bake pie at 375 for 35 minutes then remove foil (or add foil) and continue to bake for 25-30 minutes.

In my opinion the pie isn’t done if the filling or juices haven’t been visibly bubbling.
Remove from oven and allow pie to cool to room temperature before serving.