Preheat the oven to 400 degrees Fahrenheit.
Transfer one of the pie crusts to a slightly floured surface. Gently roll out the pie dough, rotating the dough a quarter turn every few rolls to keep it from sticking to the counter, and to roll it out evenly.
Roll it out until you have a 12inch circle.
Carefully transfer the crust to a greased 9inch deep pie dish. Spreading it evenly into the dish.
Spoon the filling into the crust. Leave any extra liquid in the bottom of the bowl behind.
Cut butter into small slices and spread them around the top of the berries.
Roll out the second pie crust the same way as the first.
Place the top pie crust on as a whole or cut it into strips and arrange as a lattice design on top of the pie.
Crimp the edges of the pie crust together with your finger to seal.
Brush the top of the pie crust with water using a basting brush.
Sprinkle coarse sugar over the top of the pie crust, if desired.
Place the pie onto a cookie sheet and place it in the oven. (Don't forget this or your pie may bubble over and make a mess in the oven).
Bake for 25 minutes.
Cover the edges of the pie crust with a pie shield or aluminum foil.
Lower the temperature to 375 degrees and let the pie continue baking for 25-35 minutes, or until the filling is nice and bubbly throughout. (A good way to make sure it will be firm enough is to let the filling bubble for about 10 minutes)
Remove the pie from the oven and let it cool at room temperature for 3 to 4 hours to solidify before slicing and serving.