Place berries in a medium saucepan. Whisk together sugar and cornstarch (use 2 teaspoon for a slightly runnier filling, 3 for a thicker one. We used 3 for the pie pictured!), and add to the berries along with orange zest and salt.

Bring mixture to a boil, stirring frequently. The berries will break down a bit, and the mixture will thicken slightly. Allow to boil for 3 minutes before removing from heat. Allow to cool to room temperature – it will thicken more as it cools.

Preheat oven to 425F

If not using a prepared pie crust, roll your two crusts out to about ¼″ thick. Line a pie pan with one crust, and cut the other into 1″ strips.

Transfer cooled filling into the pie shell, spreading to cover the bottom of the pie evenly.

Use the strips of pie crust to create a lattice on top. Where this filling is very dark and stains easily, I don’t usually do a properly woven lattice – that involves placing and folding back strips to weave other strips through… and can get pie filling all over the place!

I lay one of the longest strips right across the middle of the pie, vertically. Then I cross it with another of the longest strips, horizontally. The next longest strip gets laid aside the first strip laid, then the next one beside the second strip laid. I alternate directions and sides, working from the longest strips down to the shortest.

Once your lattice is laid, trim the edges of the crust to only slightly longer than the edge of the pie plate. Fold the bottom crust edge over the lattice edge, and pinch well to seal. Use your fingers to crimp/ruffle the edge of the pie.

Carefully brush lattice and crust with whisked egg, and sprinkle with sugar.

Bake pie for 15 minutes at 425 F. Without opening the door, turn the temperature down to 400 and continue to bake for another 15 minutes or so.. until crust is golden.

Serve warm or cold – this pie is especially great with some rich vanilla ice cream on top.

Enjoy!