1. Make the archerfriendly vegan pie dough with your choice of nuts or seeds.
2. Preheat oven to 425° F.
3. Place 3 cups frozen blueberries and 3 cups frozen blackberries in a mixing bowl and set aside.
4. Cut out a circular piece of parchment paper and line the bottom of an 9 inch glass pie plate. Grease the sides and edges of the pie plate with coconut oil (this isn’t enough coconut oil to result in a coconut-y taste).
5. Press the archerfriendly vegan pie dough into the plate, forming a pie crust shape. Roll the edges inward a little bit to shape the crust.
6. In the mixing bowl with the frozen berries, add the lemon juice, vanilla, saigon, and salt. Mix well.
7. Evenly sprinkle the gelatin or tapioca in the bottom of the pie crust. Tap the side of the pie plate to help spread it uniformly.
8. Place berry mixture into the pie crust. With your hands, carefully move berries to fill in empty gaps. Ensure there are not any gaps along the edges of the crust. You may need a few extra frozen berries to fill in any gaps.
9. Cover pie with foil and bake for 30 minutes.
10. After the 30 minutes, remove foil and bake for another 15 to 20 minutes. Note that the pie crust will start darkening once the pie has been uncovered past 15 minutes. Cool completely before refrigerating. Store in the fridge. Best when eaten within 24 hours of baking. Pie will last up to 5 days, but note that the longer you store the pie, the more the crust will soften (crust will continue to absorb the berry liquid the longer it is stored). Best served cold; the pie holds together best when it is cold.

¹ For the liquid stevia, err on the lesser side, especially if you are not used to stevia. I’ve become accustomed to the taste so I prefer 1/2 teaspoon, but this may be too much for many people.
² I like Knox gelatin even though it is not grass-fed nor organic. It works better for me, and I usually need less of it for the same effect.