4 Tbsp unsalted butter, cold and cut into small pieces
2 Tbsp milk
Prepare both homemade pie crusts. Roll one out to approximately 12 inches in diameter and place into pie pan; set aside.
Toss together berries and lemon juice. Add sugar and cornstarch and toss to coat the berries evenly. Pour the berries into the pie shell and dot the filling with the butter.
Roll out the second pie crust into 12 inches and cut into 1″ strips. Place the longest strip across the center of the pie. Place the second-longest strip perpendicular to the first. Alternating directions (top to bottom, then left to right), place the remaining strips on the pie leaving about 1/2 – 1 inch between each strip. Gently lift up the strips to create a woven look. When the lattice is complete, fold the bottom crust over the ends of the lattice top and secure by pinching the dough together. Brush the top of the crust with milk and sprinkle with sugar.
Preheat the oven to 400 degrees and bake for 50-60 minutes, until the fruit is bubbling and the crust is golden. Let cool for at least one hour before serving.