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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I haven't tried this recipe yet, but it looks like a great Summer treat! I got it from Kraft foods. Ingredients:
1 1/2 cups blueberries |
1 1/2 cups raspberries |
1 cup blackberry |
1 cup sugar |
3 tablespoons minute tapioca |
1 (15 ounce) package refrigerated pie crusts |
1 tablespoon butter or 1 tablespoon margarine |
Directions:
1. Mix berries, sugar and tapioca in large bowl; let stand 15 minutes.
2. Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate.
3. Fill with fruit mixture and dot with butter.
4. Cover with second pie crust; seal and flute edge.
5. Cut several slits to permit steam to escape.
6. Bake at 400 degrees for 45 to 50 minutes or until juices form bubbles that burst slowly.
7. Cool and enjoy!
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