Gently mix the fruit with the sugar and cornstarch until the sugar and cornstarch is evenly distributed, then let sit at room temperature for 30-60 minutes.

In a stand mixer with a paddle attachment fitted on, mix the flour, salt, and sugar, then add the butter and mix until the butter is about the size of peas. Add the cold water and let mix just until it comes together. Wrap the ball of dough in plastic wrap or place it in a plastic bag and refrigerate for 30-60 minutes.

In a stand mixer with the paddle attachment on, combine the dry ingredients for the crumble topping then add the butter and mix until a course mixture forms. Set aside at room temperature.

Preheat the oven to 425 degrees and place a baking sheet in the oven while it heats.

Remove the pie crust from the fridge and roll out between two sheets of wax paper until it is large enough to fit your pie pan. Remove one sheet of wax paper, then place the pie crust in the pie pan and press into place, table knife and then use a fork to crimp the edges of the pie crust and prick the bottom and sides of the crust.

Reduce the oven heat to 400 degrees, place your pie pan on the hot baking sheet and bake for 8-10 minutes, until it no longer looks raw but is not beginning to brown (since it's going to bake again once it is filled).

Drain the liquid from the berries then pour the berries into the pie crust. Spread evenly across the pan, then pour the crumble on top of the fruit and spread evenly across the fruit.

Reduce heat to 375 degrees and bake for 35-45 minutes until the crust is golden-brown and the crumble is crispy and has a deep golden-brown color (you don't want to under bake it or it'll get soggy with the ice cream).

Let sit for 10 minutes and then serve with vanilla ice cream.