Glaze for Fresh Fruit Pie

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

  1. Cover baked piecrust with raw berries less 1 cup.
  2. Combine sugar, water, cornstarch and tapioca and cook until thick and tapioca is dissolved:
  3. cover raw berries with cooked mixture. Cool. Serve with whipped cream.