In a food processor, pulse together the flour mixture, salt, and sugar

Add butter and pulse until it looks like coarse crumbs

Drizzle in cold water, a tablespoon at a time, until the dough holds together when pressed

Divide into two disks, wrap each in plastic wrap, and chill for at least 1 hour

Let it sit while you roll out the dough—this allows the tapioca to absorb some of that excess liquid and keeps you from ending up with a runny pie

Preheat your oven to 425 degrees F (or 220 degrees C)

On a lightly floured surface, roll out one disk of dough into a 13-inch circle

Gently transfer it to your 9-inch pie pan, letting the dough drape over the edge of the pie dish to create your bottom crust

Pour in that juicy berry mixture

Roll out your second crust and cut it into strips to form a lattice crust (or go with a solid top crust if you prefer)

Lay it gently over the top of the filling, trim any excess dough, and crimp the edges

Place your pie on a baking sheet to catch any drips and bake for 20 minutes

Then reduce the temperature to 375 degrees F (or 190 degrees C) and bake for another 35–40 minutes until the crust is golden brown and the filling is bubbly

Let it cool on a wire rack for at least two hours—this helps everything set up and keeps the bottom pie crust from getting soggy