Mix the flour, sugar, and salt in a sizable bowl. Add the butter and pulse with a pastry blender until the mixture resembles coarse meal. Add 5 tablespoons of the water, stirring to barely moisten. Add the final 1 tablespoon of water while stirring the dough if it appears dry.

Knead the dough three times after transferring it to a lightly dusted board. The dough should be divided into two equal pieces, patted into 6-inch disks, wrapped in plastic, and chilled for at least an hour.

Roll the flaky pie crust into two 12-inch rounds that are 1/8 inch thick on a lightly dusted board. Fill a 9-inch glass pie plate with one round. The other round should be transferred to a baking sheet covered with wax paper. Keep chilled until you're ready to use.

Preheat the oven to 375°F. In a bowl, toss the berries with the sugar, flour, lemon juice, and cinnamon. Pour the filling into the lined pie plate.

Place the top crust on top of the filling after lightly brushing the bottom crust's rim with water. Trim the dough overhang to a thickness of 1/2 inch, press the dough edges together, and then fold and crimp the overhang as desired. Make a 1-inch slash down the middle of the top crust with a sharp knife.

The pie should be baked for an hour, or until the crust is brown and the filling is boiling. Before serving, transfer to a wire rack to cool.