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1
Position rack in lowest third of oven and preheat to 400F.
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2
Combine first 6 ingredients in large bowl.
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3
Crush a few berries in bowl with back of rubber spatula; toss to blend.
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4
Let stand until dry ingredients are moistened, about 15 minutes.
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5
Roll out 1 pie-crust disk on lightly floured surface to 12 1/2-inch round.
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6
Transfer to 9-inch-diameter glass pie dish.
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7
Trim dough overhang to 3/4 inch.
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8
Spoon filling into crust.
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9
Roll out second pie-crust disk on lightly floured surface to 12-inch round.
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10
Using scalloped pastry cutter, cut dough into generous 1/2-inch-wide strips.
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11
Arrange dough strips across top of filling.
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12
Form lattice by arranging more dough strips at right angle to first strips, weaving strips if desired.
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13
Trim dough strips even with overhang on bottom crust.
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14
Tuck ends of dough strips and overhang under; press to seal.
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15
Crimp edges decoratively.
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16
Brush edges and lattice lightly with whipping cream.
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17
Place pie on baking sheet.
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18
Bake 40 minutes.
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19
Cover crust edges with foil to prevent overbrowning.
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20
Continue to bake until filling bubbles thickly in center, about 50 minutes longer.
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21
Cool pie on rack at least 2 hours and up to 8 hours.
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22
Serve with vanilla ice cream.
