Cut cold butter into ½-inch cubes and set aside.
Combine flour and salt.
Cut in butter pieces until mixture resembles coarse crumbs with a few larger pea-sized pieces. Do not over mix.
Gradually sprinkle in water. Add only enough water to moisten and bind the dough.
Divide the dough in half and shape into 4 to 5-inch discs; wrap and refrigerate for 30 minutes before rolling.
Preheat oven to 425°F.
Roll the disc out in 12 to 13-inch circles on a lightly floured surface or between sheets of parchment paper.
Fit the first pastry circle into the bottom of a buttered 9-inch pie plate and trim the edge leaving a ½-inch overhang. Add filling.
Fit second pastry circle over the filling and trim the edges to ¾-inch overhang. Fold top edge under bottom edge and crimp to seal. Make steam vents in the top crust.
Bake at 425°F for 30 minutes; reduce heat to 350°F and bake for 25 to 30 minutes.
Blend dry ingredients together, sprinkle over berries and stir to coat berries.
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