Instructions: In a large bowl, gently toss berries with minced ginger and lemon zest. In separate bowl, sift together sugar, cinnamon and cornstarch. Add dry ingredients to berries. Gently toss or mix with a flexible spatula so all berries are coated but not bruised. Let filling sit for at least 15 minutes before placing in bottom crust.

Add top crust and brush with egg wash, being careful not to let it puddle.

Place pie on baking tray in top half of oven. Bake for 30 minutes at 400 degrees, rotating pie to ensure even browning. Reduce heat to 350 degrees and bake another 30 minutes. If edges darken too much, cover with pieces of foil.

Continue baking until juices bubble at least 15 minutes. Pie should be golden brown and liquid should be jammy and thick.

Cool completely (4 hours) before cutting or juices will run and pie wont set.

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