In a large bowl, combine flour, salt and sugar and chill for about 20 minutes.

Transfer dry mixture to a food processor and pulse to mix. Add chunks of butter and pulse until mixture is coarse.

Pour crumbly mix into a bowl and add water mixture. Stir with a heavy duty scraper, then keep adding water, one tablespoon at a time until dough holds together when pinched but is still slightly crumbly (not too dry).

Empty mixture onto a clean surface and shape it into a firm disc. If it's a little crumbly, just press it very tightly and wrap. It should hold together better after it has chilled. Wrap tightly in plastic and chill for an hour or until ready to use.

Set the chilled disc on a floured surface and let it sit for about 10 minutes so that it is still cool, but a little more pliable. Put a sheet of plastic wrap over it and roll into a 12 inch circle. With a pizza cutter, cut the circle into thin strips.

Meanwhile, grease a 9 inch round deep dish (1 quart) pie dish.

In a bowl (you can use the same bowl you used for the pie crust mixture), mix together the sugar, cornstarch and cinnamon. Toss berries in the sugar mixture, then sprinkle with lemon juice. Spread evenly in the pie dish.

Brush lattice with cream and sprinkle with coarse sugar if desired.

Set the cobbler on a rimmed baking sheet and place on center rack.

Bake at 375 degrees F. for 40-45 minutes or until lattice is golden brown.