Blueberry (Mixed Berry) Lattice Pie

For the crust:

1. Using a food processor, combine the flour, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and pulse until the pastry just begins to come together, about 10 seconds; you should still see small specks of butter.
2. Transfer the dough to a lightly floured surface, gather it together, divide in half and shape into two balls. Wrap one and refrigerate.
3. Roll the other into a 12-inch (30 cm) circle. Transfer to a pie plate, trim any excess and refrigerate while you prepare the filling. For the filling:
4. Combine all filling ingredients in a large bowl. Stir well, gently mashing the berries with the back of a spoon to release some juice. Cover with a clean towel and let sit 15 minutes.
5. Remove the pie crust from the refrigerator and fill it with the berry filling. Assemble the pie:
6. Roll the second dough into a 12-inch (30 cm) circle. With a pastry wheel or pizza cutter, cut twelve 1-inch (2.5 cm) wide strips.
7. Arrange the lattice strips over the pie in alternating rows, weaving them horizontally and vertically. Trim to a 1-inch overhang and tuck under the bottom crust. Crimp the edges as desired.
8. Whisk the egg yolk with water and brush over the lattice top and edges. Sprinkle turbinado sugar over the top.
9. Refrigerate the pie at least 20 minutes. Meanwhile, preheat the oven to 425°F (220°C).
10. Transfer the pie to a parchment- or foil-lined baking sheet and bake 15 minutes.
11. Reduce the oven to 375°F (190°C) and bake 35-40 minutes more, until the crust is golden and the juices bubble in the center. Cool at least 4 hours before cutting and serving.