• Heat oven to 425 degrees F. Line a baking sheet with parchment paper, large enough to accommodate a 9-inch pie.
• Wash the blueberries and raspberries and place them in a colander to drip dry.
• In a bowl, mix the blueberries, sugar and cornstarch.
• Unroll the pie crust and prepare the crust, by cutting the outside rim of the dough 8 times, evenly spaced. Then fold 2 flaps toward each other, until the sides meet, creating a triangle with the tip facing up. Repeat this 8 times and you'll have a star. You can use a paper template to work faster.
• Spread the blueberry syrup evenly over pie crust. leaving a 2 inch border. Top with the blueberries, leaving a spot in the center for the raspberries. Add the raspberries
• Brush star points of the crust with beaten egg and sprinkle with turbinado sugar.
• Bake the pie 15-20 minutes in the oven or until golden brown and allow to cool before serving.

Make the meringue.

• In a small bowl, combine egg whites, vanilla extract and cream of tartar and beat until foamy. Slowly add the sugar until you have stiff peaks.
• Transfer meringue to a piping bag and create tiny decorations on a baking sheet lined with parchment paper. You most likely will have to many rosettes for just 1 pie, unless you want to place more on the pie than I did.
• Bake small meringues in a heated oven of 225 degrees F. and bake for approx. 15-20 minutes or until meringue is dry on the outside and allow them to cool and dry inside the oven.
• Place the meringue decorations on the pie and serve.