Tapioca makes an ideal
thickener for berry pies as it thickens quickly and does not
turn 'spongy' as cornstarch can when cool.
Blackberry
Tapioca Pie
- 1 cup granulated sugar
2 1/2 tablespoons tapioca
1 tablespoon lemon juice
1 tablespoon butter
2 cups blackberries
1 (9-inch) unbaked pie shell
- In a bowl, combine 1 cup
sugar, 2 1/2 tablespoons tapioca, 1 tablespoon lemon juice, and
1 tablespoon butter. Fold in 2 cups blackberries and pour into
a 9-inch unbaked pie shell.
- Bake at 350°F (175°C)
for 25 minutes.
Makes 8 servings.
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