1/4 cup instant tapioca pearls
Roll out the dough and place in the pie pan, trim the dough so that a little of it overhangs the pan, a little less than an inch. Keep the dough well chilled. Roll out the dough for the top half or the lattice, keep it chilled as well. Mix together 3 1/2 or 4 cups of the berries, sugar, zest, juice and tapioca pearls together, pour into the pie shell, and top with remaining berries, as much as you want, but don't overfill it. I just discovered that it is nice to have extra whole berries to put on top that aren't disintigrating because of the sugar and the stirring, it makes it look really nice. Arrange the top crust, cutting vents, or make the lattice top. Fold the excess dough under itself, and crimp the edges. If desired, you can brush the top with milk and sprinkle with a little coarse-grained sugar, to make it extra pretty and sparkly.