Preheat the oven to 350 degrees.
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.
Cut top piece into long strips. Create a lattice, saving enough for 'fingers. Create random lattice pattern and then attach fingers with water and place a whole raspberry on the end of each.
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.
Serve chilled or at room temperature. Top with ice cream or whipping cream if desired.