If you don’t have a store-bought pie crust handy, you can whip one up easily. I recommend chilling the dough while you prepare the filling. This will keep it flaky, buttery, and ready to hold all that berry goodness.

Time to get the oven warmed up! Preheat your oven to 425°F (220°C). A hot oven gives your pie a nice initial burst of heat, ensuring a perfectly baked crust.

In a mixing bowl, combine the blackberries and raspberries with the sugar, minute tapioca, salt, nutmeg, and lemon juice. Gently stir to combine all the ingredients. Let this mixture rest for about 15 minutes. This pause allows the berries to soften and their juices to meld together, which creates a luscious filling you’ll want to dive right into.

While the fruit sits, grab a small bowl and mix the flour and salt for your crumb topping. Cut in the butter (or shortening) with a pastry blender, breaking it down until you achieve tiny crumbs. This step is crucial for that coveted crumbly texture.

Transfer the berry mixture into your prepared unbaked pie crust. Spread it evenly, making sure no berries are left behind. Then, top it generously with the crumb mixture, ensuring every nook and cranny is covered. Finally, dot the top with small bits of butter—this will create a golden crust when it bakes.

Place your pie on a baking sheet and put it into the preheated oven (at the bottom half). Bake at 425°F for 10 minutes to kickstart that crust. After 10 minutes, lower the oven temperature to 350°F (175°C) and bake for an additional 45-50 minutes. Look for bubbling fruit and a crumb topping that’s golden brown.

For an extra touch, move your pie closer to the broiler for just a minute or two. This step is optional but provides a lovely finish to the crumbs—watch it closely, as it can burn quickly! Once out of the oven, allow your pie to cool for a bit. The filling will thicken as it cools, which leads to sliceable perfection.

Slice and serve with a scoop of vanilla ice cream or fresh whipped cream. If you’re saving a few slices for later, let the pie cool completely, cover it lightly, and store it in the refrigerator.