Blackberry Pie II

We 'd like blackberry pie for breakfast, lunch and dinner. It 's so good, and the tapioca flour in this one makes the blackberries thick and luscious. The cinnamon adds a bit of spice, and the milk and sugar brushed on the top curst makes the pie sparkle when it 's pulled from the oven.

• Calories: 430 Calories

Ingredients

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

Recipe Instructions

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.