Blackberry Pie II Recipe

Ingredients <br>- 4 ½ cups fresh blackberries, rinsed and drained <br>- 1 ½ cups white sugar <br>- ¼ cup tapioca flour <br>- 1 recipe pastry for a 9 inch double crust pie <br>- 1 egg white, beaten <br>- 1 tablespoon white sugar <br><p></p>Directions <br>step 1: Mix tapioca flour and sugar together, and blend mixture into the berries. <br>step 2: 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. <br>step 3: Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until pie is golden brown and bubbly. <br>

Ingredients
- 4 ½ cups fresh blackberries, rinsed and drained
- 1 ½ cups white sugar
- ¼ cup tapioca flour
- 1 recipe pastry for a 9 inch double crust pie
- 1 egg white, beaten
- 1 tablespoon white sugar

Directions
step 1: Mix tapioca flour and sugar together, and blend mixture into the berries.
step 2: 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.
step 3: Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until pie is golden brown and bubbly.

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