Prepare the filling by combining the defrosted berries, honey, cornstarch, salt and fresh lemon juice. It’s okay if the berries are still a bit frozen, I’ve found that they are easier to work with if they are slightly frozen so they don’t mush.

Pour filling in the prepared pie shell. Roll out top crust on a well-floured counter and then cut into 1-inch strips with a pizza cutter. Weave the strips to form a lattice top for the pie. Trim the lattice strips to match the overhang of the lower crust. At this point I’ve seen it done both ways, but I personally prefer to roll the bottom crust over the lattice pie strips and press towards the center of the pie (rather than rolling the strips under the lower crust). Do this the way you prefer all the way around the pie to form a nice seal and then crimp as desired to make it look pretty. At this point you can cover with plastic wrap and refrigerate for a few hours. Or bake it immediately.

To bake, preheat oven to 375 degrees F. Place pie on a cookie sheet to catch any drips or splatters (you can cover the cookie sheet with foil if you want an easier cleanup). Bake pie in preheated oven for 55-60 minutes or until filling is bubbly and crust is golden brown.

For best results, serve when cooled so filling has a chance to set up a bit. And don’t forget the vanilla ice cream (not required, but totally delicious).