I make this pie using blueberries, raspberries, blackberries, and wonder berries with great success. If you don???t have fresh berries, frozen berries may be substituted. Gently thaw or defrost frozen berries before making the filling mixture and omit the added water from the recipe. I prefer my berry pie to be on the tart side. If your preference is for a sweeter pie, increase the sugar to a full cup. To save time, I usually mix my pie crust in my food processor. This recipe can be made in a bowl using a dough blender or a large fork. Either way, the result will be a flaky, buttery crust that pairs deliciously with the berry filling. I like to use a ceramic pie bird when baking a double crusted pie. If you don???t have a pie bird, simply cut a few more slits in the top crust to allow excess steam to escape. Doing so will ensure that your filling will be thick and that the top crust will be flaky.