Preheat oven to 350°F.

Roll out pie dough and line a deep dish pie plate; keep the rest chilled while prepping the berries.

Toss the berries with the orange juice and then the flour to coat.

Add tapioca and sugar to berries and lightly toss again and then place in the bottom crust.

Top the berries with strips of pie pastry, interweaving it into a lattice top crust and pinching the ends to the bottom crust. Top the rim with more strips and press again, and pinch to flute the edges of the pie.

Brush the top of the latticework with milk and sprinkle with coarse sugar.

Bake for 45 minutes, with the edges of the pie shielded with foil strips.

Remove the foil and bake 25-35 minutes more or until crust is browned and filling is bubbly.