Cooking DirectionsCombine the mixture of raspberries, blueberries, blackberries, sugar and cornstarch, lemon zest, lemon juice, cinnamon, nutmeg, and sea salt in a large bowl and mix well.  

Lightly press down on the mixed fruit to release their juices. 

Cover the bowl with a tea towel and let sit for 15 minutes, almost to room temperature.

Preheat a conventional oven to 375F

Pour the berry mixture into the bottom crust and spread evenly, and dot the pie with the diced butter.

Roll out the remaining pastry dough for the top. We're going to make a lattice top and you can do that with a pastry cutter.

Weave the strips back and forth, just like the video. When finished turn the ends under and flute the pie crust edges.

Using a pastry brush cover the top pie crust with the egg wash and return to the refrigerator for 20 minutes.

Put your pie on a cookie sheet that you have lined with parchment paper or foil. This will catch the juices.

Bake in the bottom third of your oven for 55 to 60 minutes

When the berry filling is bubbling up through the lattice strips, your pie is done

Enjoy!