Directions:
- Prepare pie dough of your choice, chill, and roll out top and bottom crusts.
- Preheat oven to 400.
- Mix berries, tapioca, sugar, lemon juice, and salt in medium bowl.
- Line 9 glass pie plate with dough. Fill with berry mixture. Dot with butter.
- Cover with top crust; seal and flute edge. Cut several slits in crust to vent.
- Brush top crust with milk and sprinkle with sanding sugar.
- Bake for 45-50 minutes or until top and bottom crusts are golden brown. I usually cover crust with a foil circle part way through to prevent over-browning.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.27 Kcal (1203 kJ) | ||
| Calories from fat | 80.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.96g | 14% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 156.44mg | 7% | |
| Potassium | 176.26mg | 4% | |
| Total Carbs | 50.91g | 17% | |
| Sugars | 31.03g | 124% | |
| Dietary Fiber | 6.44g | 26% | |
| Protein | 2.61g | 5% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 1.9mg | 11% | |
| Calcium | 36.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 174.83 Kcal (732 kJ) | ||
| Calories from fat | 49.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.45g | 14% | |
|---|---|---|---|
| Cholesterol | 2.32mg | 1% | |
| Sodium | 95.21mg | 7% | |
| Potassium | 107.27mg | 4% | |
| Total Carbs | 30.98g | 17% | |
| Sugars | 18.88g | 124% | |
| Dietary Fiber | 3.92g | 26% | |
| Protein | 1.59g | 5% | |
| Vitamin C | 2.5mg | 7% | |
| Iron | 1.2mg | 11% | |
| Calcium | 22.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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