Toss the berries in a large bowl with 1/4 cup sugar and the 1/4 cup cornstarch. Stir until all is well coated.

Pour into a large colander to drain the extra liquid about an hour.

While that’s happening…prepare your spring form pan. Line the bottom with parchment paper.

Roll out 1 crust between 2 pieces of parchment. Gently press it to the bottom and sides trying not to tear any holes in it. Drape a bit over the top to help make the edge.

After berries have drained, pour them back into a large bowl and mix in the brown sugar, 1/4 cup sugar, 2 TBSP cornstarch and cinnamon. Mix gently until coated and pour into crust.

Roll out top crust and gently roll both crust edges together back towards the middle of the pie creating the pretty edge.

Brush the top with 1 egg yolk mixed with 2 tsp water.

Sprinkle top and edges with a bit of sugar.

Bake for 15 minutes at 375 degrees, then reduce temperature to 350 degrees. Bake for 30 minutes longer, then place a piece of aluminum foil over the top of the pie to prevent over browning. Bake for 30 minutes longer. Remove from oven and let cool. Chill overnight. Run a knife around the edge of the crust before removing the spring-form ring. Slice and serve.