Preheat oven to 425 degrees F.

In a large bowl, add sugar, lemon juice and zest, cornstarch, and salt. Mix well. Add fresh berries and stir to coat evenly. Transfer berries to pie plate containing the bottom crust.

Roll top crust out into a large oval (~10 inches x 8 inches). Using a clear plastic ruler and a knife or pizza cutter, cut strips of desired width (mine were 1-inch).  Lay parallel strips across the berries, all in one direction.  Fold back every other strip and then lay a strip perpendicularly across berries (to make lattice). Continue to do this by alternating which strips are folded back. You may leave as much space as you desire between the strips - you can even leave no space at all, which simply makes a solid top crust with a beautiful design, but in this case you might want to roll the dough thinner otherwise the top crust will be a double layer (and you would run out of dough!)

Bake for 40-50 minutes or until crust is golden. You may need to cover the edges with aluminum foil after 10-20 minutes to prevent them from over-browning.