Preheat oven to 350. In a small bowl, mix together lemon zest, ricotta, agave, and cinnamon. In a separate bowl, add berries, 1 Tbsp sugar, honey, lemon juice, and corn starch, and mix together.
On a lightly floured surface, roll out pie dough into a 12-14 inch round. Transfer it to parchment paper on a cookie sheet. Evenly spread the ricotta mixture onto the dough, leaving about a 2 inches on all sides.
Spread the almonds over the ricotta, then pour the berry mixture on and evenly distribute, still leaving about 2 inches on all sides. Gently fold over the and pleat the edges of the dough over the filling.
Beat the egg and brush onto the crust, then sprinkle the remaining sugar around the crust. Bake for about 40 minutes or until the crust is golden brown and the filling is bubbly. Allow it to cool before serving.