Blackberry-raspberry Pie

Total Time: 2 hrs Preparation Time: 45 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1 1/3 cups sugar
• 2 tablespoons quick-cooking tapioca
• 1 tablespoon cornstarch
• 2 cups frozen raspberries
• 2 cups frozen blackberries
• 2 tablespoons butter
• pastry for double-crust pie

Recipe

• 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 transfer berry mixture to pastry-lined pie plate. dot filling with butter. place remaining pastry on filling. trim pastry and crimp as desired.
• 3 to prevent the crust from overbrowning, cover edge of pie with foil. bake at 375º for 50 minutes. remove foil and bake for 20-25 more minutes or until pastry is golden and filling is bubbly.
• 4 remove from oven and cook on a wire rack.
• 5 there will be lots of juice in this pie.