Preheat oven to 350° F. In a large bowl, combine the frozen berries, pie filling, extract, zest and corn starch. Mix until well blended. Line a 9-inch pie plate with one pie crust. Pour in berry mixture and spread evenly over the crust. Cut second pie crust into half-inch strips. Place 5-6 strips vertically on the pie (leaving space between each strip); pressing the top of the strip into the bottom pie crust. Weave in 5-6 more strips horizontally. Using a fork, crimp the edges of the pie crust. Trim any overhang. Brush a beaten egg white over the entire pie crust. Sprinkle with raw sugar. Bake for 25 minutes at 350° F. Place a pie shield over the outer crust and bake for an additional 25 minutes or until crust is golden brown and the pie is bubbly. Let sit for 20 minutes before serving.