1 Toss berries with sugar, lemon juice, nutmeg, and quick tapioca: Put berries, sugar, lemon juice, nutmeg, and quick tapioca in a large bowl. Gently fold so that the berries are all coated with some sugar. Let sit for 30 minutes.
2 Roll out bottom crust: Preheat oven to 400°F. Roll out one ball of pie dough on a lightly floured surface to 12-inch diameter. Line the bottom of a 9-inch pie pan with the dough. Chill in refrigerator while you roll out the top crust.
3 Roll out top crust: Roll out second ball of pie dough. If you plan to do a lattice top, as pictured, prepare the dough strips as described in How to Make a Lattice Top for a Pie Crust.
4 Scoop berry mixture into pie crust, top with top crust or make a lattice top: Scoop berry mixture into dough-lined pie dish.
If you would like your pie to have a lattice top, weave strips of pie dough over the top of the fruit-filled pie dish.
If you would like your pie to have a solid top, place the second rolled-out pie dough crust on top of the pie. Press ends of strips into the rim of the bottom crust.
Trim the edges to 1/2-inch. Fold the edges back over themselves and crimp to seal. If you are using a solid top crust, score the top to create air vents.
Gently brush the top with beaten egg.
5 Bake: Place pie on middle rack of the oven, on a baking sheet to catch any juices that might bubble over. Bake at 400°F for 30 minutes. Place a sheet of aluminum foil over the pie to protect the edges and tops from getting burnt.
Reduce the heat to 350°F and bake for an additional 30 minutes, until crust is browned and filling is bubbly.
Remove from oven and place on a wire rack. Cool completely before serving (or the filling will be runny).
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