Tarah and Elaine Maynard
Yield
1 pie
Ingredients
- 1 quart berries
- ½ cup sugar
- ½ cup water or juice
- 1 tbsp cornstarch
- 1 tbsp minute tapioca
- remaining berries
Directions
- Cover baked piecrust with raw berries less 1 cup.
- Combine sugar, water, cornstarch and tapioca and cook until thick and tapioca is dissolved:
- cover raw berries with cooked mixture. Cool. Serve with whipped cream.