Start by making your pie dough. In a large bowl, whisk together the flour, the salt, and the sugar. Add your very cold butter and begin pinching it in with your fingers. Work fast: you want the butter to stay cold while you integrate it with the dry ingredients. You’ll know you’re done when the flour looks like coarse meal with a few pea-sized chunks. Now add your ice water, a little at a time, working it in, just until you can hold a clump of dough together without it falling apart. Dump on to a floured board, knead just enough to make a ball. Cut in half, shape each half into a disc, flatten it, wrap with plastic and refrigerate for at least one hour or overnight.

Preheat your oven to 425.

In a large bowl, pinch together the sugar and the zest from your lemon. This helps release the oils. Add the corn starch, the ginger, the berries, the juice of the lemon, and a pinch of salt. Toss all together until the cornstarch is no longer visible, then set aside.

Place your 9-inch pie plate on to a foil-lined cookie sheet.

Roll out your first disc of dough on a floured surface until 12 inches wide. Drape over the pie plate, pour the filling in. Repeat with the other disc and drape over the filling. Pinch the two crusts together, cut off any excess so you have a 1-inch overhang all around. Fold it over itself to create a border wall, then pinch it together with your thumb and forefinger to make it decorative. Or just press it with a fork.

Beat the egg with a little water then brush all over the pie crust. Sprinkle with the Turbinado sugar and pop into the oven for 10 minutes. Lower the temperature to 375 and cook another 40 to 50 minutes until golden brown all over and until the juices are bubbling. Set aside to cool for at least two hours before serving.