Berry Berry Yummy Pie

Preheat the oven to 375°F (190°C). Remove the unbaked pie crust from the refrigerator and allow it to sit at room temperature for a few minutes to make handling easier.

Combine the berries, brown sugar, flour, and salt in a large bowl. Gently toss until the berries are evenly coated and the sugar and flour are distributed throughout.

Place the bottom pie crust into a 9-inch pie dish, allowing it to overhang the edges slightly. Pour the berry mixture into the crust, mounding it slightly in the center.

Cover the berry filling with the top pie crust. Trim the overhanging edges to about 1/2 inch beyond the pie dish rim, then fold the edges under and crimp with a fork or your fingers to seal.

Cut 2-3 small slits into the top crust to allow steam to escape during baking. This prevents the crust from becoming soggy and helps the filling cook evenly.

Place the pie on a baking sheet to catch any drips. Bake for 45 minutes, or until the crust is golden brown and the filling begins to bubble slightly at the edges.

Remove the pie from the oven and allow it to cool on a wire rack for at least 10 minutes before slicing. This resting time helps the filling set so it slices cleanly.