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Blackberry Pie
This double crusted pie uses instant tapioca for thickening.

Pie crust for bottom and top of 9" pie pan  
1 qt fresh blackberries, picked over and rinsed 1 1/2 T instant tapioca
3/4 c sugar 2 T butter

Line 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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