(At this point you can wrap the pie in plastic wrap and freeze for up to two months. Make three 1-inch steam cuts in the crust, then brush with milk and sprinkle liberally with sugar. Pinch the bottom and top dough edges together and crimp firmly. Remove the second disk from the refrigerator and roll it out to a 10-inch circle. Transfer this to a 9-inch pie pan, letting the excess hang over the sides. On a clean, floured surface, roll it out to a 10-inch circle. Remove the first disk of dough from the refrigerator. Preheat the oven to 375° and set a rack to the lowest position. Let sit for 5 to 10 minutes, then mix again. Sprinkle the dry ingredients over the fruit and mix thoroughly. In a small bowl, whisk together the tapioca, sugar, cinnamon, and nutmeg. Now, make the filling: In a large bowl, combine the berries and lemon juice.
