Blackberry-Raspberry Pie

1. 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. 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. 3

   To prevent the crust from overbrowning, cover edge of pie with foil. Bake at 375u00b0 for 50 minutes. Remove foil and bake for 20-25 more minutes or until pastry is golden and filling is bubbly.

4. 4

   Remove from oven and cook on a wire rack.

5. 5

   There will be lots of juice in this pie.

* Per serving · 4 servings · Values may vary.

No additional tips available.