In a small bowl, add salt to the water. Stir to dissolve. Keep cold until ready to use.

Put the flour in the food processor. Cut the butter into 1-inch pieces. Scatter over the flour and pulse briefly until the mixture forms large crumbs and the butter is in pea-sized chunks.

Add the water mixture; Pulse for several seconds until the dough begins to come into a ball but is not totally smooth. There should still be some butter chunks.

On a lightly floured surface, divide the dough into tow balls. Shape into disks, about 1-inch thick. Wrap in plastic wrap and chill in the refrigerator for at least two hours.

On a lightly floured surface, roll one disk of dough out to ⅛ inch thickness. Rotate every few strokes. Aim to have the dough be about two inches larger than the size of the pie plate.

Transfer pie crust to the pie plate. Trim the dough so that there is a ½ inch overhang. Crimp edges if desired. Refrigerate until ready to use.

Roll the second disk of dough out to ⅛ thickness. Using a Mickey Mouse cookie cutter, cut out Mickey shapes. Place on a parchment lined baking sheet and refrigerate until ready to use.

Preheat the oven to 425 F.

In a medium bowl, combine the cornstarch, salt, lemon juice and zest. Add the berries and gently stir to combine. Take and add more sugar if needed.

Transfer berries to the pie crust. Place the Mickey head pie crust pieces on top of the berry filling.

Cool completely before serving.