In a medium bowl combine berries, sugar, salt, and cornstarch. Toss to ensure berries are evenly coated with dry ingredients.
Transfer berries to prepared and chilled pie bottom.
Remove lattice strips from fridge. To make a lattice, lay out 5 strips of dough horizontally on parchment paper. Fold the first, third, and fifth strips back to the right side. Place a strip of dough vertically down the center.
Unfold the first, third, and fifth strip over the perpendicular strip. Fold the second and fourth strips back to the right. Add a second vertical strip about ¾-inch away from the first vertical strip. Unfold the second and fourth strip.
Repeat this process with the remaining strips. Chill completed lattice in the fridge for about 15-30 minutes until firm.
When ready, slide lattice on top of filling. Trim off any excess and fold over the overhang from pie bottom. Crimp edges with a fork or your fingers. If you have excess pie dough, roll out to ¼-inch thick and punch out desired star shapes. Attach cut out stars to lattice using a little bit of water. Chill the pie while you preheat the oven to 450° F.
Place chilled pie on a baking sheet. Lightly brush lattice top with water and sprinkle pie with turbinado sugar or white sanding sugar.
Bake at 450°F for 15 minutes. Then reduce heat to 350°F and bake for another 15 minutes. Rotate pie and continue baking for another 20-30 minutes until pie is golden brown and filling is bubbling and boiling. If crust browns too fast, cover with foil while baking. Let pie cool on rack before serving.