This recipe assumes you will make a double batch of the crust using the link provided. Once that is well chilled set rimmed baking sheet on lower oven rack and preheat oven to 425°. Begin mixing the filling.
Mix thawed berries, sugar, lemon juice, and nutmeg until well combined. Add corn starch 1 tablespoon at a time until desired thickness. Depending on the water content of the berries you may need an additional tablespoon. Set filling aside.
Roll crust one half at a time, leaving remaining half in the fridge while rolling out the first one. Remember, cold is KEY when it comes to pie crust!
Place bottom crust in pie plate and fill with berry filling. Roll our remaining dough and place top layer on pie, trim excess dough with kitchen shears and roll edges under. Using two fingers gently crimp edges.
Brush top with lightly beaten egg white and sprinkle with sugar.
Place pie on preheated baking sheet on bottom rack of 425° oven and bake for 25 minutes. Rotate pie and lower oven temp to 375°, bake an additional 30 minutes.
Pie should be golden brown, adjust time +/- 5 minutes as necessary. Transfer baking sheet with pie to cooling rack. I like to let it cool completely on the hot baking sheet as this further cooks the bottom crust.
Serve slightly warm or at room temperature with vanilla ice cream.
