<p>Okay I remembered where my issue of Cooks Illustrated was. It calls for real or frozen berries which doesn’t help you much, but what might interest you is that it also calls for two plums to make it a little tarter, and it also has 1 Tb lemon juice an option 2 Tsp bourbon. 2 TB ground tapioca keep it from being too runny and there’s also a dash of cinnamon. For a flaky crust, you can’t beat vodka crust. (Also a Cook’s Illustrated invention.) [Cook’s</a> Illustrated’s Foolproof Pie Dough | Serious Eats : Recipes](<a href=“http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html]Cook’s”>Cook's Illustrated's Foolproof Pie Dough Recipe)</p>