• Preheat oven to 350-degrees Fahrenheit (175 degrees Celsius)

To make the pie:

• In a large bowl, stir together the blueberries, blackberries, orange zest, orange juice, almond extract, salt, tapioca, and sugar.
• Pour the berry filling evenly into a deep-dish pie crust. Dot the top of the blueberries with the softened butter. Set aside. 

To make the decorated crust:

• Lightly flour a cutting surface and roll or press out a 9" flat refrigerated crust.
• Use a sharp paring knife to cut out your desired shapes. Use a spatula to gently place the shapes on top of the pie filling, moving them around until you're happy with their placement.
• Use a light amount of water to affix the shapes together.
• Mix one egg with 1 tablespoon of water in a measuring cup with a pour spout.
• Add approximately 2 teaspoons of eggwash into very small cups (cut paper cups work well for this) for each different of gel color you're using. Mix each color well.
• Use a clean paintbrush to paint the details onto each cut pie crust piece. Two coats may be needed for more intense color if desired. **Note - Make sure to clean the paintbrush with clean water between each color change.
• Place the pie onto a baking sheet and bake in a preheated oven for (approximately) 60 minutes, or until the juices ooze slightly, and the outer pie crust is golden in color. *Note - if the outer pie crust turns golden too quickly, cover the outer rim of the pie crust with foil.
• Cool on a cooling rack. When the pie is completely cool, add the faces to the ghosts and pumpkin with the black eggwash and a small detail brush if desired.
• Refrigerate until ready to serve.  Serve chilled or at room temperature.