Preheat the oven to 425°F and position a rack on the lowest level. If you have one, place a baking steel or stone on the lowest rack. (See “tips,” below.) , To make the crumb topping: In a medium bowl, whisk together the flour, sugar, and salt. Add the vanilla and almond extract to the melted butter and pour it into the flour mixture, stirring until crumbs form. , Stir in the mini diced ginger or chopped nuts; set aside while you prepare the filling. , To make the berry pie filling: In a large bowl, gently toss the berries with the lemon zest and juice. , In a small bowl, whisk together the sugar, Instant ClearJel or cornstarch, and salt. Add to the fruit mixture and gently mix to evenly coat the fruit. , To assemble the berry pie: Remove the chilled melted butter pie crust from the freezer. Transfer the fruit mixture to the pie crust and top with the crumbs. , Place a sheet of parchment directly on the baking steel or stone; if you don’t have a stone or steel, place the parchment on the lowest rack of the oven. Place the pie on top of the parchment; this will help catch any drips from the pie, protecting the steel, stone, or bottom of your oven. , Bake the berry pie at 425°F for 20 minutes. After 20 minutes, place a pie shield or aluminum foil around the edges of the pie and turn the oven temperature down to 375°F. , Bake the berry pie for an additional 45 to 50 minutes, or until the filling near the edges of the pie is bubbling. , Remove the berry pie from the oven and cool before slicing. , Storage information: Store any leftover berry pie, covered, in the refrigerator for several days; freezing is not recommended.