To make the crust, combine flour, almond flour, and salt in a food processor. Pulse 2-3 times to combine. Add in cold butter and pulse until sand-like consistency. Add water until dough forms.

Remove dough from food processor and divide into 1/3 and 2/3 portions. Shape each portion into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.

Preheat oven to 425 degrees F.

Place the strawberries and raspberries into a bowl and the blueberries and blackberries into a separate bowl. Add sugar and cornstarch in a small bowl and mix to combine. Add 2/3 of the sugar mixture and 2 tbsp lemon juice to strawberries/raspberries. Gently toss to combine. Add remaining sugar mixture and remaining 1 tbsp lemon juice to blueberries and blackberries and toss to coat. Set aside.

Remove larger portion of dough from refrigerator and roll out on a lightly floured surface into a 1/8-inch thick circle. Carefully transfer dough to pie pan. Fold the edges of the dough over itself and use a fork to create a crimped edge.

Fold a piece of aluminum foil several times to a create a strip. Place into pie crust to divide the crust into 1/3 and 2/3 sections. Use a slotted spoon to spoon blueberry/blackberry mixture into the 1/3 portion of the pie crust (make sure to strain out any extra juices). Spoon strawberry/raspberry mixture into the larger portion of the pie. Carefully remove foil.

Take the smaller portion of dough out of the refrigerator and roll it out on a lightly floured surface until it's 1/4-inch thick. Use a sharp knife to cut 5 wavy strips of dough to create the stripes. Place over strawberry/raspberry mixture. Use a star shaped cookie cutter to cut out 10-12 stars from remaining dough. Place stars over blueberry/blackberry mixture. Brush entire crust with an egg wash and sprinkle with turbinado sugar.

Place pie pan on a baking sheet and cover edge of crust with aluminum foil. Bake for 15 minutes. Remove aluminum foil and reduce oven temperature to 375 degrees F. Bake for 30-40 minutes.

Remove pie from oven and let cool at least 3-4 hours before serving.