Preheat the oven to 400°F and get your bottom crust ready. Gather a 9-inch pie plate, then roll the dough out into a large circle, slightly larger than the outer edges of your pie plate.

Drape the dough inside of your pie plate. Gently press the dough to mold it to the inside of the pie plate. Poke a few holes in the bottom crust with a fork.

Stir the berries, sugar, cornstarch, lemon juice, zest, cinnamon, and salt together in a large mixing bowl.

Transfer the filling to the bottom crust, distributing it evenly with a spoon.

Roll your top crust into a circle slightly larger than the outer edges of your pie plate.

Drape your top crust over the bottom crust and trim any excess dough. Pinch the edges of the crusts together to seal, and crimp them with a fork if desired.

Cut a few slits into the top crust, then brush it evenly with non-dairy milk. Sprinkle with 2 tablespoons of sugar.

Place the pie into the oven. I recommend placing a baking sheet under it to catch any drips.

Bake the pie for 20 minutes at 400°F, then turn the temperature down to 350°F and bake for another 50 minutes, until the top crust is golden and the filling is bubbly. You can cover the edges of the crust with foil if they begin to darken too much at any point during baking.

Transfer the pie to a cooling rack and let it cool completely.

Slice and serve.