In a mixing bowl, combine flour and salt. Whisk together. Add in the cubed butter pieces. Use a pastry cutter to cut the butter into the flour mixture until the texture looks like a coarse meal, with some bits of butter left.
Add the cold water and stir it in until the powders are moistened and the dough clings together when pressed with your fingers. Turn the dough over on a lightly floured board. Knead it briefly just together the dough into a mass. Shape into a disc and wrap it in plastic. Chill in the fridge for 4 hours to overnight.
Let the dough rest at room temperature for about ten minutes. On a lightly floured board, roll it out to a rough circle of about 1/4 inch thickness. Gently lift the dough by wrapping it around the rolling pin. Place it over a 9-inch pie pan. Trim the excess, fold over the edges and make crimps with your fingers. Chill this for about an hour in the fridge.
Preheat oven to 400 F. Cut a piece of parchment paper big enough to cover the pie crust. Place it over the crust and fit it along the edges. Place some uncooked rice on the parchment paper. Position the pie pan in a baking pan and bake it in the oven for 15 minutes. Remove the parchment paper and the rice. Poke holes all over the crust using the tines of a fork. Return to the oven and bake for 5-10 minutes more or until the crust is golden. Let cool.
Beat together cream cheese, sugar and vanilla extract until smooth. Spoon into the cooled crust and smooth it out evenly with a spatula.
In a small saucepan, whisk together cornstarch and sugar. Gradually stir in fruit concentrate and water until the mixture is smooth. Bring this to a boil over medium heat, stirring constantly. Once the mixture is thick and smooth, turn off heat and let the glaze cool. Fold in the berries. Spoon the entire mixture over the cream cheese in the pie crust. Chill in the fridge and serve.
Pie crust recipe from All Recipes.