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Preheat the oven to 425°F. Line a rimmed baking sheet with foil.
Roll out half of the pie dough to make the bottom crust. Line a deep-dish pie pan and place in the freezer.
Add the berries, sugar, cornstarch, butter, lemon juice, zest, cinnamon, and salt to a large pot. Cook over medium heat, stirring often, until the butter is melted, the berries are defrosted, and the filling has thickened. Remove from the heat to cool a bit.
Roll the remaining crust out to make the lattice top. Cut into wide strips and paint with the egg wash. Sprinkle generously with sugar.
Add the warm but not hot filling to the frozen crust. Paint the edges of the crust with the egg wash.
Top with the strips of lattice, placing 3 or 4 going one way and 3 or 4 going the opposite way to make a grid pattern. Press the end of the lattice crust into the bottom crust to seal.
Trim the excess, leaving at least ½ an inch of overhang. Pinch between your fingers to crimp the edges.
Place the pie on the prepared baking sheet and bake in the bottom half of the oven for 15 minutes. Turn down the heat to 350°F and bake for about 45 more minutes, until the crust is nicely browned and the filling is bubbly. Cover the edges with foil if they get too brown.
Let cool for at least 4 hours so the filling can completely set up. Or eat it all immediately against your wife’s wishes.