Husband
of Susan. Father of Stephanie & Steven.
1 quart
blackberries
1 quart
raspberries
2 cups granulated
sugar
4 cups water
4 tablespoons
tapioca
1 pie crust, 14 x
10-inches
Preheat oven to 375-degrees. In a small bowl, whisk together tapioca and
sugar. Place water in a large saucepan
and add sugar mixture. Bring to a boil,
whisking constantly. Reduce heat and
whisk till mixture thickens. Remove from
heat and let cool for a few minutes.
Gently fold in berries. Coat a 13
x 9 x 1-inch baking pan with cooking spray.
Pour berry mixture in. Cut vents
in pastry dough and fold over berries.
Crimp edges.
Bake for 30 to 35 minutes. Cool on wire rack. Enjoy!