Fill a spouted liquid measuring cup with about 3/4 cup of water, plop in some ice cubes, and place it in the freezer while you prepare the next steps of the recipe. The idea is to have more water than you need for the recipe (which will probably use 1/4cup or less) at a very cold temperature, not to actually freeze the water or use all 3/4cup in the dough.

In a large bowl, mix the flour, sugar, and salt. Cut 1⁄2- to 1-tablespoon pieces of butter and drop them into the flour. Toss the butter with the flour to evenly distribute it.

Position your hands palms up, fingers loosely curled. Scoop up flour and butter and rub it between your thumb and fingers, letting it fall back into the bowl after rubbing. Do this, reaching into the bottom and around the sides to incorporate all the flour into the butter, until the mixture is slightly yellow, slightly damp. It should be chunky—mostly pea-size with some almond- and cherry-size pieces. The smaller bits should resemble coarse cornmeal.

Take the water out of the freezer. Pour up to 1/4 cup in a steady thin stream around the bowl for about 5 seconds. Toss to distribute the moisture. You’ll probably need to pour a little more water on and toss again. As you toss and the dough gets close to perfection, it will become a bit shaggy and slightly tacky to the touch. Press a small bit of the mixture together and toss it gently in the air. If it breaks apart when you catch it, add more water, toss to distribute the moisture, and test again. If the dough ball keeps its shape, it’s done. (When all is said and done, you’ll have added about 1/4 cup plus a couple tablespoons of water.)

With firm, brief pressure, gather the dough in 1 roughly equal balls. Quickly form the dough into a thick disk using your palms and thumbs. Wrap the disk in plastic wrap. Refrigerate for an hour to 3 days before rolling.

When you are ready to use, roll out the crust and place in a 10-inch pie plate. Tuck the crust into the plate, trim the edges, fold them into a ridge, and flute them if you want to. Freeze the bottom crust while you prepare the next steps of the recipe.

Preheat the oven to 425 degrees F.

In the bowl of a food processor, combine the flour, brown sugar, cinnamon and salt. Pulse until combined. Add butter and pulse 10 times, until the butter is scattered in small chunks. Add the walnuts and pulse 5 more times, so the nuts are incorporated and chopped small, but there are still some larger walnuts chunks left. Refrigerate the crumble while you prepare the filling.

In a large bowl, mix the raspberries, cranberries, sugar, salt, and flour until the fruit is evenly coated. Add the butter, stir to combine. 

Retrieve the bottom crust from the freezer.

Mound the filling into the crust and press down gently to pack the fruit in. Retrieve the crumble from the refrigerator and sprinkle it evenly over the top, covering the filling with a thick layer all the way to the crust.

Bake the pie in the middle of the oven for 10 minutes, or until the bottom crust looks dry, blistered, and blond. Reduce the heat to 350 degrees F for 40 to 50 minutes more, until the crumble browns, and the juices bubble slow and thick at the pie’s edge. If you don’t have a convection oven, rotate the pie halfway through to ensure even baking. If any part of the crumble or crust starts to look too brown during baking, tent them with foil.

Cool on a wire rack for at least an hour before serving. You’ll know the pie is cool enough when you can touch the bottom of the plate comfortably with bare hands. Store leftovers on the kitchen counter loosely wrapped in a towel for up to three days.

Add all the ingredients to a medium-sized metal bowl and chill in the freezer alongside the beaters for at least 15 minutes.

With an electric mixer, beat the cream on high until it forms stiff peaks when you raise the beaters from the cream. Do not over beat. Serve with pie.