So I actually made this pie last week, before our weekend berry picking adventure.

And I’m tempted to make it again with the berries that I froze “fresh from the farm.”

For this, I cheated and used 2 pre-made pie crusts that I’ve had in the freezer since the holidays. And I say cheated, because I much prefer to use my own…but in a moment of weakness busyness over the holidays, I grabbed a few packages and didn’t end up using them. So now I figured, I better not let them go to waste and just use them up. And enjoy the convenience!

(Note: If you freeze the store bought crusts, just set them out on the counter a few hours before you need to use them and let them come up to room temp before unrolling.)

I even made a pretty lattice top. (Photo instructions here ^[5].)

It all baked down to ooey-gooey sweet-tart perfection! Don’t worry if your pie seems kinda “tall” when you put it in the oven…it will shrink down as it bakes!

And also, I recommend baking this with the pie plate on a foil lined cookie sheet. It can make for a bubbly mess in the bottom of your oven if you don’t!