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02 July 2010

More Pie!

In case you haven't noticed, pie is one of my favorite things to make and eat and share with friends, as well as just look at and read about. I used the leftover berries from my berry pickin/jamming adventure to make a crazy delicious pie. I used boysenberries, olallieberries, and blackberries. I learned a trick from my grandma to use tapioca to thicken the juices instead of flour or cornstarch. It's a little funky, but it works well and is good because it doesn't have the yucky cornstarch or raw flour taste.

Berry Pie
pie crust dough for 2 crusts or enough for a bottom and a lattice top
4-5 cups berries of your choice, fresh or frozen
3/4 cup sugar or more, if you like it sweeter
lemon zest from one lemon, or less as you like it
2 teaspoons lemon juice
1/4 cup instant tapioca pearls

Roll out the dough and place in the pie pan, trim the dough so that a little of it overhangs the pan, a little less than an inch. Keep the dough well chilled. Roll out the dough for the top half or the lattice, keep it chilled as well. Mix together 3 1/2 or 4 cups of the berries, sugar, zest, juice and tapioca pearls together, pour into the pie shell, and top with remaining berries, as much as you want, but don't overfill it. I just discovered that it is nice to have extra whole berries to put on top that aren't disintigrating because of the sugar and the stirring, it makes it look really nice. Arrange the top crust, cutting vents, or make the lattice top. Fold the excess dough under itself, and crimp the edges. If desired, you can brush the top with milk and sprinkle with a little coarse-grained sugar, to make it extra pretty and sparkly.

Bake at 425 for 40-50 minutes, until the filling is very bubbly and the crust is toasty brown. Check the bottom crust if you are using a glass pan, it should be brown and cooked looking as well. If the bottom isn't cooked, but the top crust is getting too brown, you may want to make a foil tent or rim to put over it, well vented, and let it bake a little longer. No one likes a soggy doughy bottom crust. When the pie is completely cooked, try to not devour it right away, let it cool so that it can set up. Get together with friends and serve with a nice French vanilla ice cream if desired. Eat the leftovers for breakfast.

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