Preheat the oven to 400 degrees for one hour with pizza stone on oven floor. Remove oven racks.
Place 1 pie crust in ungreased 9 inch glass pie pan. Press gently but firmly against side and bottom
5 1/2 cups of berries (blueberry, blackberry or raspberry – or any combination that you like)
3 tbsp cornstarch
3/4 tsp cinnamon
1/4 teaspoon salt
1 tbsp lemon juice
1 tbsp melted butter
Egg white wash
Combine all dry ingredients in a large bowl. Gently rinse berries and add to bowl. Toss to coat and then add lemon and melted butter.
Pour into prepared pie pan with dough. Cover top with either another round of dough or a lattice top. Brush with egg white wash. Place the pie on a rimmed cookie sheet, place the cookie sheet with pie on pizza stone and bake at 425 degrees for 15 minutes (or until the crust begins to brown). Reduce heat to 375 and bake another 45 minutes (until fruit juices are bubbling and begun to thicken). Check after 15 minutes to make sure the crimp/crust edges are very brown, if so put on the pie crust protector. If the crimp/crust edges isn’t brown enough yet, check again in 10 minutes.
Remove from the oven and allow to cool for at least a half hour. Serve with whipped cream.