If you are using a store-bought pie crust, lay it out on the counter so it can come to room temperature.

If you are making a homemade crust, prepare that recipe now.

Preheat the oven to 375 degrees.

Lightly flour your work surface and lay both pieces of your pie dough on top of each other and roll out your pie dough to fit your sheet/jelly roll pan.

Gently roll the dough around your rolling pin and transfer it to the jelly roll pan.

Trim the edges of the dough with a sharp knife. Crimp the pie crust around the edge of the pan and price the bottom and sides of the dough with a fork.

Place either aluminum foil or parchment paper down on the bottom of the crust and lay dried beans or pie weights on top of the crust.

Bake for 10 minutes. Remove the foil and pie weights. Place back into the oven and bake for another 5 to 7 minutes.

Let the crust cool.

While the crust is cooling, wash, hull, and dice the berries.

In a large bowl, add the berries, lemon juice, corn starch, sugar, and salt. Stir to mix everything together. Set aside.

Prepare the Top Crust

Roll out the top layer of pie dough.

Cut out the lattice or your preferred shapes.

In a small bowl, whisk together the egg and one tablespoon of water to create an egg wash.

Spread the berry mixture over the bottom crust.

Add cubed butter over the top of the berries.

Top the berries with the lattice or preferred shapes.

Brush the pastry with egg wash.

Bake at 375 degrees for approximately 50 minutes or until the crust is golden brown and the berries are nice and bubbly. You may need to cover the outer crust to prevent it from getting too brown.

Let it cool so the berry mixture can set up.

Top with vanilla ice cream and serve!