Preheat oven to 400°F.

In a large bowl, combine berries, sugar, flour, butter, salt, lemon zest and juice, and thyme. Stir gently to combine, then set aside.

Gently unroll both pie crusts. Note: if the crusts have any cracks, pinch and smooth out the cracks with your hands or a rolling pin over the plastic liner. Then remove the plastic.

Carefully place one of the rounds into a 9-inch pie pan, gently smoothing it against the sides. Some of the dough will hang over the top. Chill while you prepare the lattice top.

Lightly flour your countertop or work surface. Place the second pie crust on floured surface, then remove the plastic liners. Lightly dust the top of the pie crust.

Cut the round into ¾-inch strips. You should have at least 12 strips.

Remove pie pan from refrigerator, then spoon the filling into the crust. Using your fingers or a pastry brush, brush the edges of the bottom crust with a bit of water.

Evenly space out half of the strips vertically over the filling, the longest strip should be placed at the center of the pie. Fold every other strip back halfway. Place one strip of dough perpendicular to the vertical strips, placing at the center of the pie. Unfold the folded vertical strips over the horizontal strip so they lie flat again. Fold the other vertical strips back halfway (the strips you didn’t fold back the first time), then place another strip perpendicular to the folded vertical strips. Then unfold the vertical strips so they lie flat again. Repeat the process until the entire pie is covered. Trim any strips that hang over the pie pan edge.

Fold the bottom crust overhang up and onto the rim of the pan. Use your left index finger and thumb to pinch together a small section of dough, closest to the filling, while your right index finger pushes the other side of the dough into itself, making a half triangle shape. Continue this process around the entirety of the pie.

Lightly brush the top of the pie and crimped edge with cream, then sprinkle with turbinado sugar.

Place the pie on a foil-lined sheet pan, then bake at 400°F for 15 minutes. Lower the temperature to 375°F and bake 45-55 minutes, until the filling bubbles and the crust is golden. (If the crust browns too quickly, tent the top with a piece of foil.) Note: As the moisture in the berry filling evaporates during baking, it may bubble up and through the lattice top. While a bubbling filling will help ensure a well-set filling when cooled, be sure to bake your pie on a foil-lined baking sheet to avoid a potential mess in the oven.

Let the pie cool for 2 hours, allowing the filling to set.

Serve with a dollop of whipped cream and enjoy!