Toss the berries and sugar together in a mixing bowl. Whisk the cassis and cornstarch together in a small bowl until smooth. Stir the cassis mixture, lemon juice, and salt gently into berries.
Roll out two-thirds of the dough and line a 9'' pie pan. Leave the edges untrimmed. Spoon in the berries into the pie and dot with butter.
Roll out the remaining dough into a 10'' round and cut into 1/2'' strips. Arrange the strips over the berries in a lattice pattern. Trim the overhanging pastry, bring the edge of lower crust over the lattice, and crimp the edge decoratively.
Set the pie on the middle rack of the oven and bake 15 minutes. Lower the heat to 350°F and bake for another 30–40 minutes, or until the crust is golden brown and the filling is bubbling.
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