Pour the flour into a medium mixing bowl and cut the butter into pea-sized cubes. Use a pastry cutter or fork to mix together the flour and butter until it is a crumbly texture. Pour in the water one tablespoon at a time and mix gently with hands until the dough comes together, but be careful to not overmix it. It should be soft and crumbly.

Separate dough in half. Form it into two balls. Roll out one ball on a lightly floured surface with a rolling pin to about ¼" thick and about 10" in diameter. Fit the dough in the pie pan and place it in the refrigerator to chill.

Preheat oven to 425°F.

In a medium mixing bowl, mix together the sugar and cornstarch. Then add in the berries. Let it stand for about 5-10 minutes. While the berries are sitting, roll out the other ball of dough. Cut out 10 large hearts and 10 small hearts with cookie cutters.

Pull out the pie tin from the refrigerator and pour in the berry filling. Top the berries with the hearts. Arrange the 10 large hearts on the outer circle, the 10 small ones in the inner circle, and one large heart in the middle topped with a small heart. Wrap the edges with foil and bake on 425°F for 35 minutes until lightly browned. Enjoy!