Ingredients:

• 4 cups fresh raspberries (about 21 oz.)
• 2 cups fresh blackberries (about 9 oz.)
• 2 cups fresh blueberries (about 9 oz.)
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 2 tablespoons butter, cut into small cubes
• 1 tablespoon lemon zest (from 2 lemons)
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 (14.1-oz.) pkg. refrigerated piecrusts (1 crust)
• 1 large egg
• 1 – 2 tablespoons turbinado sugar
• Sweetened whipped cream

Cooking Instructions:

1. Preheat oven to 375°F. Stir together berries, granulated sugar, cornstarch, butter, lemon zest, vanilla, salt, cinnamon, and nutmeg in a large bowl. Let stand 15 minutes, gently stirring occasionally. Spoon berry mixture into a 2-quart baking dish.
2. Roll piecrust out on a lightly floured surface into a 14-inch circle. Using a fluted cutter, cut piecrust into 1-inch-wide strips, and arrange in a lattice pattern on top of berries. Whisk together egg and 1 tablespoon water in a small bowl. Brush piecrust strips with egg mixture, and sprinkle with turbinado sugar.
3. Bake in preheated oven until filling is bubbly and crust is golden brown, about 55 minutes, covering with aluminum foil after 45 to 50 minutes to prevent excessive browning. Serve warm with whipped cream.