1 pie dough for top and bottom crust ( I used this one and made it with coconut oil)
5 cups of berries, rinsed (if using frozen berries, defrost and drain them)
1/3 cup coconut sugar
1 teaspoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
3 Tbsp tapioca flour/starch
- In a large mixing bowl, place berries, sugar, lemon zest, lemon juice, cinnamon, nutmeg, and tapioca starch. Gently fold the berries until they are coated.
- Preheat oven to 400°F. You should have two balls of pie dough, one for the bottom crust, one for the top crust. Roll out one of the balls of pie dough on a lightly floured surface to 12-inch diameter for a 9-inch pie pan.
- Line the bottom of your pie pan with the dough. Chill in refrigerator while you roll out the top crust.
- Roll out the second ball of pie dough for the top crust; use cookie cutters for a fun top crust or create a lattice for a classic look.
- Spoon the berry mixture into the prepared pie dish and add top dough.
- Place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices that might bubble out of the pie while it’s cooking.
- Bake the pie in two stages. First bake it at 400°F for 30 minutes. Then place a sheet of aluminum foil over the pie to protect the edges and tops from getting too burnt.
- Reduce the heat to 350°F and bake for an additional 30 minutes, until crust has browned and filling is bubbly. Remove from oven and place on a wire rack. Cool completely before serving.