Create, rest, and roll the dough as directed by Kate (see above).
Preheat the oven to 425 degrees and position the rack in the center. You may want to place the second rack directly below with a sheet pan on it to catch any berry juice that bubbles out of the pie while baking.
Place the berries and a large bowl and squeeze the lemon over the fruit. Fold in the sugar, starch and nutmeg being careful not to crush the berries.
Place the lower crust in your pie dish and turn the berries into the crust. Set the pie in the refrigerator while rolling the upper crust. Roll one large piece or cut into strips to create a lattice top.
Arrange the upper crust over the pie and roll the edges to seal them. Be as simple or as fancy as you choose. For a really beautiful top brush the upper crust with an egg wash and sprinkle on a bit of sugar.
Bake the pie for 20 minutes at 425 degrees then reduce the heat to 375 and continue baking for an additional 35-40 minutes. The pie is done when the crust is golden and the fruit is bubbling away.
Allow the pie to cool for several hours before serving.