Berry Pie Recipe

This sweet berry pie is made with fresh fruit and quick-cooking tapioca.

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by Lori Dunn


  • 1-1/2 cups blueberries
  • 1-1/2 cups raspberries
  • 1 cup blackberries
  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • Prepared pastry for double-crust pie
  • 1 tablespoon butter, cut into bits


  • Preheat oven to 400 F.
  • In large bowl, gently stir together berries, sugar and tapioca. Let stand at room temperature for 15 minutes.
  • Roll out half the pastry dough into 11-inch-diameter circle on lightly floured surface. Transfer pastry to 9-inch pie plate, and trim, leaving 1/2-inch overhang.
  • Pour berry mixture into pastry in pie plate. Dot with butter.
  • Roll out remaining pastry to form 12-inch circle. Carefully place over filling. Seal and flute edges. Cut several slits in top pastry to permit steam to escape.
  • Bake for 1 hour, or until crust is golden and juices form bubbles that burst slowly. Cool completely before serving.

For more, see Easy Pie Recipes!