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["1. Prepare the pastry and refrigerate until firm enough to roll, about 1 hour.", "2. Roll bottom pastry, place into 9 1/2"" deep-dish pie pan. Refrigerate for 15 minutes.", "3. In a large bowl, combine the berries, sugar, and tapioca. Toss gently to combine, then set aside.", "4. Preheat the oven to 350.", "5. Roll the other half of the pastry.", "6. Turn the filling into the chilled pie shell, smoothing the fruit with a spoon.", "7. Lightly moisten the rim of the pie shell. Invert the top pastry over the filling, center, and pres the top and bottom pastries together along the dampened edge. Using the back of a butter knife or paring knife, trim the pastry flush with the edge of the pan. Poke several stream vents in the top of the pie with a fork or paring knife. Put a couple of the vents near the edge of the crust so you can check the juices there later.", "8. Sprinkle the top of the pie lightly with sugar.", "9. Place the pie on the center oven rack with a large aluminum foil-lined baking sheet on the rack below and bake for 30 minutes.", "a. Rotate the pie 180 degrees. Continue to bake until the juices bubble thickly at the steam vents, about 45 minutes. Cindy says it is important to give the pie a thorough baking, ""so the beads of tapioca disappear.""
