1 lb. blueberries (500g)
1 lb. blackberries (500g)
¼ cup granulated minute tapioca (38g)
Zest of 1 lemon (1 tbsp./6g)
Juice of 1 lemon
1 tsp. ground cinnamon (2g)
¾ cups sugar (150g)
2 tbsp. butter (28g)
Crust for double crust pie
Place the berries in a colander, rinse and pat dry. Add the berries to a large mixing bowl, and then add the granulated tapioca, lemon juice, lemon zest and cinnamon. Stir in the sugar and allow to rest for 15 minutes so that the tapioca absorbs the liquids in the bowl.
Meanwhile, heat your oven to 400°F (204°C).
Prepare the pie crust by lining a 9” (22cm) pie plate with one portion of the pie crust. Pour in the berry mixture and dot with butter. Top with the remaining portion of pie crust with either a solid or lattice pattern.
Bake for 40-50 minutes until the filling is bubbly. (I prefer to use a pie drip catcher when baking pie)
Check the pie at 30 minutes to make sure the edges are not too brown. If so, cover the pie crust edge lightly with pie edge protector or foil and continue to bake.