Preheat the oven to 395 degrees F. Prepare the Chebe pie crust by pressing half into a 9" glass pie plate and pressing out half for the top pie crust.

In a large saucepan, combine all of the berries over medium heat. Stir in the coconut sugar, tapioca flour, and lemon juice.

Bring the mixture to a simmer and allow it to simmer for 5-8 minutes. The berry mixture should begin to thicken. Stir constantly.

Once the mixture has thickened, pour it into the pie crust. Place the top crust over the filling (make sure you have holes to allow steam to escape) and press the bottom and top pie crusts together.

Bake for 40-45 minutes. The mixture should be bubbly. Remove the pie from the oven and allow it to cool completely before cutting and serving!

Store leftover in the fridge. If you really want the slices to hold together, you may consider refrigerating the pie before you cut and serve it.