Entirely Elizabeth

Prepare your favorite pie dough so there are two 9 inch rounds. Refrigerate the prepared dough in flat disks for 1 to 2 hours or overnight. I use this recipe.

In a bowl combine the strawberries, blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and salt. Place in the refrigerator for 30 minutes to macerate.

Place the chilled, yet pliable pie crust on a lightly floured surface. Roll it out to an even thickness and so it will fit in a 9 inch pie plate with a 1 inch overhang.

Place the rolled out dough into the 9 inch pie plate leave the excess dough to hang around the edges. With a fork poke holes on the bottom of the pie dough.

Remove the strawberry blueberry filling from the refrigerator and strain the juices into a saucepan. Set the fruit aside.

Heat the juices over medium-high heat until it thickens and becomes a jelly consistency.

Remove from heat and pour the jelly over the fruit that was set aside. Stir to combine.

Place saran wrap over the top of the strawberry blueberry filling (it should touch the surface). Refrigerate for 30 minutes or until the filling is cooled.

Place the second chilled, yet pliable pie crust on a lightly floured surface. Roll it out to an even thickness and use a knife or pizza cutter, cut long 1 inch strips for the lattice. You will need around 8-10 of them.

Remove your pie dough from the refrigerator and pour the cooled strawberry blueberry filling on top.

Arrange your strips of dough to resemble lattice. Remember, over, under, over, under.

Freeze your constructed pie for 30 minutes. Preheat oven to 400° F and center the oven rack.

Brush chilled lattice with the egg wash.

Bake the pie at 400° F for 30 minutes. Then drop the heat to 350° F and bake for another 45 to 75 minutes. (If the crust and topping is getting too brown, cover loosely with tin foil).

Remove pie from the oven when the filling is bubbling and the crust is a golden brown. Transfer to a cooling rack and allow to cool completely before serving.