In a medium bowl, combine the flour, 1 cup butter, salt, cinnamon, and lemon zest with a pastry blender, or two knives held together. Kids can do this with a fork if that is easier. You can also use a food processor fitted with a metal blade. Work these ingredients together until they form pea-sized crumbs. Quickly stir in the cold water and combine until a dough forms.
Form the dough into two round disks. You can chill for 30 minutes or just be lazy and roll it out.
On a lightly floured surface, roll each disk into a large circle. Place one in the bottom of a 9-inch pie plate.
In a large mixing bowl, wisk together the sugar and cornstarch. Add the berries and toss to combine. Sprinkle in the lemon juice and combine well.
Spoon the berry mixture into the pie crust and sprinkle any remaining sugar mixture over the top. Dot with the remaining butter cubes.
Place the top crust and cut a vent for steam to escape. You can also create a lattice crust by slicing the top crust into strips before laying the strips across the top of the pie, weaving them one over the other.
Brush the top crust with cream and sprinkle with turbinado sugar.
Bake for 45 to 60 minutes or until the crust is golden and the filling bubbles. If the crust begins to brown overly so, cover the edges with aluminum foil.
Cool completely on a rack before serving.
Directions for freezing: Once you complete step 7, you can freeze the pie for baking later. Wrap the pie securely with heavy-duty aluminum foil. Freeze. To serve, do not thaw the pie. Add another 15 minutes to baking time, checking for browning.Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on 1/8 pie.