1. In a large mixing bowl, combine berries, white sugar and cornstarch, tossing to combine; set mixture aside for 15 min.
2. While berry mixture sits, adjust oven rack to lowest position; place a rimmed baking sheet on the rack and preheat oven to 425°.
3. Line a 9" deep-dish pie pan with 1 crust; fill with fruit mixture and dot with butter.
4. Top filled pie crust with the second crust; tuck top crust under the edge of the bottom crust and pinch crusts together to seal. Flute edge of crust with fingers.
5. Cut 6-8 slits in top of crust; brush with egg white and sprinkle with turbinado sugar.
6. Place pie plate on the preheated baking sheet; bake until crust is a dark golden-brown (40-45 min.). If needed, cover the edges of the crust with strips of foil to prevent overbrowning in the last 10-15 min. of baking.
7. Transfer pie to a wire rack; cool for 2 hrs. before serving.

Tasty Tip:

• You can substitute 4 ½ cups of any type or combination of berries, including blackberries, for the strawberries, raspberries and blueberries called for in this recipe.