This Razzleberry Pie is one of the best fruit pie recipes you'll ever make. The combination of raspberries and blackberries, with a hint of ginger nestled in buttery pastry, is heavenly.
Line a 9-inch pie pan with 1 rolled-out crust and trim edges, leaving a ¼-inch overhang. Freeze until ready to fill, or at least 20 minutes.
Gently toss together berries, tapioca, zest and juice, ginger and sugar. Pour mixture into chilled crust and dot filling with butter.
Roll remaining crust to a 12-inch circle. Cut 1-inch-wide strips and weave over berries to create lattice top. Brush rim of bottom crust with egg wash to adhere lattice. Decorate edges as desired and fold bottom crust edge up and over lattice edges and crimp. Brush crust with extra egg wash and sprinkle with crystal sugar.
Freeze until crust is cold, about 20 minutes.
Heat oven to 425°F.
Bake pie on a foil-lined baking sheet for 20 minutes.
Reduce heat to 350°F and bake until crust is golden and juices bubble, 60 to 65 minutes more. (If pie browns too quickly, tent with foil.)
Cool completely before serving.
Notes
If you use frozen berries, increase the tapioca by 1 tablespoon because the frozen berries will let off more juice.