Mixed Berry Pie

Preheat the oven to 400F (200C).
Lightly flour a work surface and roll out one disk of dough into a 14-inch (36-cm) circle.
Drape it into a 9-inch (23-cm) pie plate.
Trim away the excess dough, leaving a slight overhang.
In a large bowl, gently mix the berries with the 1/2 cup (100 g) sugar, tapioca flour or cornstarch, and lemon juice or kirsch.
Transfer the berry mixture to the dough-lined pie plate and distribute in an even layer.
Roll out the second dough disk into a 14-inch (36-cm) circle.
Moisten the exposed edges of the dough in the pie plate with water, then drape the second dough circle over the top.
Working all the way around the pie, tuck the upper dough edges under the lower dough edges and crimp to seal.
In a small bowl, whisk together the egg yolk and milk or cream.
Brush the top crust generously with the egg wash and sprinkle with the 1 tablespoon coarse-crystal or granulated sugar.
Pierce the top crust with a paring knife in 6 places.
Bake until the top crust is browned and the filling juices are thick and bubbling, 50 to 60 minutes.
If the crust is browning too quickly, loosely drape a sheet of aluminum foil over the top during baking.
Let the pie cool for about 1 hour before serving.
The pie is lovely with Vanilla Ice Cream (page 143) or Frozen Sour Cream (page 173).
Have a sheet of foil on the lower rack in the oven during baking to help catch any dripping juices.