In a large mixing bowl, add berries, sugar, cornstarch, lemon juice and zest. Toss to incorporate.
Press one pie dough into the bottom of a 9 by 13-inch sheet pan, allowing some excess to hang over the edges of the pan.
Add the berry mixture into prepared pan.
Cut the second dough into strips 1/2 to 1 inch thick. Starting with the longest strips lay them parallel across the pie. To make this easier, take the more artistic approach and don’t get too worried about perfect spacing.
When you are ready to start laying the perpendicular strips, pull every other pie strip back before you lay each strip to achieve the over-under pattern. After laying each strip, return all strips to their original location and pull back every other strip (that you left flat the first time) and lay your next strip. Keep alternating until your entire pie is “woven”.
Working your way around the pan, pinch the bottom and top pie dough together to create a scalloped edge.
In a small bowl, whisk the egg and add 3 tablespoons of water. Brush over pie crust and sprinkle with sugar.
Bake for 30 to 45 minutes or until golden brown. Enjoy.