Preheat the oven to 350°F (180°C). Line a baking sheet with aluminum foil and set aside.

On a floured surface, roll out one pie crust into a large circle, ⅛-inch (3mm) thick and about 12-inches (30 ½ cm) across. Line a 9-inch (23 cm) pie pan with it. Crimp the edges. Place in the fridge until needed.

Roll out the second pie crust on the floured surface to 1/8-inch (3mm) thick and using a 2-inch (5 cm) heart cutter, cut out about 20 hearts. Place on a tray and pop into the fridge.

In a large bowl, combine all of the filling ingredients, then fill the pie shell with it.

Arrange the hearts on top of the berries, overlapping slightly but leaving some space in between and an opening at the top to allow for venting.

Brush egg wash over the pastry, then sprinkle generously with sugar.

Place the pie on the baking sheet to catch any escaping juice and bake on the lowest rack of the oven until the juices are bubbling thickly, about 75 minutes.

Let cool for at least 4 hours to allow the fruit to set before serving with freshly whipped cream or vanilla ice cream.

Store, loosely covered, at room temperature, for up to 2 days.