In a large bowl, mix sugar, flour, and berries together. Set aside.
On a prepared work surface roll the dough out into a circle larger than your pie dish (approx. 13 inches), and 1/4 inch thick. Gently lay the dough into a 9-inch pie dish.
Trim the edges around your pie pan and reserve the dough to use for your lattice.
Prick the bottom of the pie several times with a fork.
With the extra pastry re-roll and cut into strips (you’ll need 9 or 11 strips).
Fill the pie with the berry mixture and make your lattice on top. Trim the extra edges and press the pastry edges together.
Brush the top lattice with milk. Add butter dollops in the holes of the lattice.
Place in the freezer for 10 minutes. Meanwhile preheat the oven to 450˚F.
Place the pie in the middle rack. Bake for 10 minutes at 450˚F. Reduce the heat to 350˚F and continue to bake for another 40-45 minutes until crust is brown and filling is bubbling (check your pie at 30 minutes). Keep an eye on the crust if it’s browning too quickly cover it with tin foil.
