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1
Preheat the oven to 400F (200C).
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2
Lightly flour a work surface and roll out one disk of dough into a 14-inch (36-cm) circle.
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3
Drape it into a 9-inch (23-cm) pie plate.
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4
Trim away the excess dough, leaving a slight overhang.
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5
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.
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6
Transfer the berry mixture to the dough-lined pie plate and distribute in an even layer.
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7
Roll out the second dough disk into a 14-inch (36-cm) circle.
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8
Moisten the exposed edges of the dough in the pie plate with water, then drape the second dough circle over the top.
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9
Working all the way around the pie, tuck the upper dough edges under the lower dough edges and crimp to seal.
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10
In a small bowl, whisk together the egg yolk and milk or cream.
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11
Brush the top crust generously with the egg wash and sprinkle with the 1 tablespoon coarse-crystal or granulated sugar.
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12
Pierce the top crust with a paring knife in 6 places.
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13
Bake until the top crust is browned and the filling juices are thick and bubbling, 50 to 60 minutes.
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14
If the crust is browning too quickly, loosely drape a sheet of aluminum foil over the top during baking.
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15
Let the pie cool for about 1 hour before serving.
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16
The pie is lovely with Vanilla Ice Cream (page 143) or Frozen Sour Cream (page 173).
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17
Have a sheet of foil on the lower rack in the oven during baking to help catch any dripping juices.
