A mixed berry pie, called 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 then 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 min.
Gently toss together berries, tapioca, zest and juice, ginger and sugar. Pour mixgure 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, 20 min. Heat oven to 425°F.
Bake pie on a foil-lined baking sheet 20 min. Reduce heat to 350°F and bake until crust is golden and juices bubble, 60 to 65 min more. (If pie browns too quickly, tent with foil.) Cool completely.
If you use frozen berries, increase the tapioca by 1 tablespoon because the frozen berries will let off more juice.