Roll out two discs of The Queen’s Pie crust, shaping the first to a medium sized pie pan and setting the other aside to top your pie. Blind bake the first crust for about 15 or 20 minutes, just until lightly golden.
In a medium sized mixing bowl, mix together the berries, sugar, lemon juice and vanilla.
Sift flour over the berries, mixing just enough to coat berries but not to dissolve the flour.
Pour berries into the pie pan and shape into a mound in the center.
Carefully place your second crust over the berries, pinching layers of crust together with your finger tips to lock the two crusts together.
Cut slits into the center of your pie crust to let steam escape while baking.
Bake for about 40 minutes or until the top crust is golden brown.
Let cool and then serve with whipped cream or vanilla ice-cream.
You can substitute any berry for this pie but for juicier berries, like blackberries or ollalaberries, you may want to add 1/4 cup more flour to the filling to help the fruit set.