Blackberry Pie II Recipe
- 4 1/2 cups fresh blackberries, rinsed and drained
- 1 1/2 cups white sugar
- 1/4 cup tapioca flour
- 1 recipe pastry for a 9 inch double crust pie
- 1 egg white, beaten
- 1 tablespoon white sugar
- Mix tapioca flour and sugar together, and blend mixture into the berries.
- Line a pie dish with pastry. Pour filling into pie shell, and cover with top crust. Seal edges by pinching or fluting the edge. Brush top with egg white and sprinkle with a little sugar. Cut slits in top to allow steam to escape.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until pie is golden brown and bubbly.
