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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 8 |
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A very easy pie to make all year round. The pie is very juicy so put a piece of aluminum foil in under the pie plate in the oven or you may have a mess on your hands. Ingredients:
1 1/3 cups sugar |
2 tablespoons quick-cooking tapioca |
1 tablespoon cornstarch |
2 cups frozen raspberries |
2 cups frozen blackberries |
2 tablespoons butter |
pastry for double-crust pie |
Directions:
1. In a large mixing bowl, combine sugar, tapioca and cornstarch. Add berries and toss gently until coated. Let stand for 15-30 minutes or until the fruit is partially thawed but still icy.
2. Transfer berry mixture to pastry-lined pie plate. Dot filling with butter. Place remaining pastry on filling. Trim pastry and crimp as desired.
3. To prevent the crust from overbrowning, cover edge of pie with foil. Bake at 375ยบ for 50 minutes. Remove foil and bake for 20-25 more minutes or until pastry is golden and filling is bubbly.
4. Remove from oven and cook on a wire rack.
5. There will be lots of juice in this pie.
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