crusted pie uses instant tapioca for thickening.
crust for bottom and top of 9" pie pan
qt fresh blackberries, picked over and rinsed
1/2 T instant tapioca
the pie pan with pie crust, folding under edges of crust. Toss the
berries with the sugar in a bowl. Sprinkle evenly the tapioca over
the bottom of the pie crust. Pour the berries over and dot with
pats of butter. Moisten edges of pie crust in the pan. Cut decorative
venting holes in the top pie crust and lay over the berries. Trim
top crust, then crimp the crust decoratively. Bake at 450°F
for 15 minutes, then at 350°F for another 20 minutes or until
bubbling and crust is browned.
Recipe from my home recipes.
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All Rights Reserved.
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