Roll out half the dough to fit it into a 9-inch deep-dish pie plate, approximately 12 inches, and trim the edge, leaving a ½-inch overhang.

Chill the shell while making the filling.

In a large bowl toss together the berries, flour, sugar, lemon juice, sherry, nutmeg, and cinnamon until the mixture is well combined.

Mound the filling in the chilled shell, and dot it with the butter.

Roll out the remaining dough into a 14-inch round on a lightly floured surface.

Cut the dough into strips (the width of the strips is a matter of personal preference. Strips anywhere between 1-2 inches in width will work well).

Brush the edge of the dough in the pie plate with a bit of water or egg wash.

Attach one strip of dough and then take another and attach it at a right angle to the first strip. Continue with this pattern, alternating directions and lifting every other strip of dough to weave into a lattice pattern.

When the pie is covered with the lattice, crimp the edges and brush the dough with the egg wash.

Place the pie on a baking sheet in the middle of a preheated 400°F. oven for 10 minutes, reduce the heat to 375°F and bake for 45 to 55 minutes more, or until the crust is golden and filling is bubbling.

Remove from oven and allow to cool on a wire rack.

Serve warm, room temperature or cold with a scoop of vanilla ice cream or whipped cream.