2 qt containers strawberries, hulled and rough chopped
2 pt. containers blueberries
zest and juice of one lemon
3/4 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
1 tbsp. vanilla
4 tsbp (1/2 stick) unsalted butter, melted.
Egg wash and sugar for finishing top crust
In a bowl mix together the berries with the lemon zest, lemon juice, sugar, cornstarch, salt and vanilla. Pour into a pie dish that has been fitted with one of the rounds of pie dough (obviously you can make your own as well). Make sure to adjust filling so there are no large open spaces and that it is somewhat even on the top. Drizzle melted butter over top. Score top round with vents to steam can escape and place on top of berry mixture. Tuck edges under bottom crust edge and seal the edge however you desire. Place into refrigerator for 30 minutes.
Before you pull the pie out of the refrigerator, whisk together one egg and 1/4 c. milk, 1/2&1/2 or cream - preheat oven to 375 degrees. Remove pie from refrigerator and brush top with egg mixture, then sprinkle generously with 1/4 c. sugar. Place into oven and bake for 20 minutes, then lower the oven temperature to 350 degrees and bake for 25 more minutes. Remove from oven and allow to cool before slicing - this will assure your liquid inside the pie sets up fully and does not run all over.