2 pie crusts (for top, border and bottom)
2 pints of blueberries
2 pints of blackberries
1 pint of raspberries
Juice from 1 lemon
1/2 cup sugar
3/4 cup flour
1/2 teaspoon salt
1 egg (for egg wash)
1 tablespoon of sugar in the raw
Pre-heat oven to 425F.
Roll out the dough and place into your 9-inch pie dish. Roll out second pie crust and cut small holes (around 10) into the dough. Set the holes aside, as you'll use them for the border.
For the filling, mix the blueberries, blackberries and raspberries with lemon juice, flour and salt. Taste and adjust sugar amount. Transfer the fruit filling to the pie crust dish and top with the holey pie dough.
In a small bowl, make the egg wash with beating an egg and adding a splash of milk or water. Making as many holes as needed, place holes around the border, creating two layers. Note: you'll want to lightly coat them in egg wash before placing them around the pie's edges. This will make them adhere to one another.
Brush a light coat of egg wash all over the pie crust and dust with sugar in the raw.
Cover the edges with foil to prevent them from burning, and transfer pie to oven and bake at 425F degrees. Remove the foil for the last 10 minutes to get an even golden brown crust.