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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I use tapioca flour mixed with sugar to thicken the berries. The filling will thicken upon cooling, so try not to cut into pie until completely cool. Ingredients:
4 1/2 cups fresh blackberries, rinsed and drained |
1 1/2 cups white sugar |
1/4 cup tapioca flour |
1 recipe pastry for a 9 inch double crust pie |
1 egg white, beaten |
1 tablespoon white sugar |
Directions:
1. Mix tapioca flour and sugar together, and blend mixture into the berries.
2. Line a pie dish with pastry. Pour filling into pie shell, and cover with top crust. Seal edges by pinching or fluting the edge. Brush top with egg white and sprinkle with a little sugar. Cut slits in top to allow steam to escape.
3. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until pie is golden brown and bubbly.
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