Striped Berry Pie

	Sift the flour with salt onto a working surface, add diced butter, and knead for 10 minutes. Then add 3 tablespoons of sugar and sour cream. Knead the dough until it is uniform and elastic. Form a ball from the dough, wrap it in plastic wrap, and place it in the refrigerator for 2 hours.
	Preheat the oven to 180°C. Prepare a baking sheet by covering it with a non-stick mat - there's no need to grease it. Roll out the dough on the baking sheet using a mini-rolling pin, shaping it into a large isosceles triangle from the center to the edges, making the sides thicker. Form neat edges about 3 cm high by hand (they will shrink slightly during baking). Place dried beans or legumes inside the triangle and bake for 20 minutes. Remove the crust, take out the beans, and adjust the edges.
	Prepare the berries, sorting and rinsing them, and place them on paper towels to dry. Use a melon baller to cut out balls from the apple.
	Dissolve the starch in 4 tablespoons of water, add powdered sugar, and mix thoroughly. Use the resulting glaze to coat the baked pie crust with a silicone brush.
	On the crust, arrange the berries and apple balls in rows, alternating colors. Place in the refrigerator for 1 hour.
	Using a lattice-style sieve, dust the pie evenly with powdered sugar.