Prepare all of your berries then combine them in a large bowl with all of the other ingredients. Make sure to toss them so that they are coated well. Let this sit for a couple minutes while you prepare your pie crust.
Lay your bottom crust into the pie plate gently, letting it settle into the plate rather than forcing it in. Spoon your filling into the pie crust, spreading it out evenly. Take your top pie crust, lay it over and trim the edges of the pastry. Pinch together the two crusts to seal. Score steam vents onto the top of the pie in whichever pattern you like.
Bake on the lower oven rack at 375 for 40-50 minutes, until the filling is bubbling and the bottom of the pie is brown. You will most likely have to cover the pie crust edge with tinfoil or a crust cover to prevent it from over browning.
Let it set a couple of hours before serving and let me add it’s fantastic with vanilla ice cream.