directions

Pulse flour, butter, and 1 tsp. salt in a food processor until pea-size pieces form. Add cup ice-cold water; pulse until dough forms. Form into a ball; halve and form into two disks. Wrap; chill for 1 hour.

Heat oven to 425. In a bowl, toss together remaining salt, berries, cup sugar, cornstarch, juice, zest, ginger, and vanilla; set filling aside. Unwrap dough; roll both into 11" wide and 1/8" thick circles. Transfer one circle to a 9" deep-dish pie pan; mound filling inside. Cut "-wide strips of dough from remaining circle; transfer to top of pie, creating a lattice pattern. Trim and crimp edges. Brush dough with cream and sprinkle with turbinado sugar. Bake until golden and bubbling, about 1 hour. (If crust begins to brown before pie is finished baking, cover with foil until pie is done). Let cool.