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Directions
- Preheat oven to 180°C (350°F). Line a 22 cm (9 in.) pie plate with shortcrust pastry shell. Trim any excess pastry.
- Mix together berries, 1 cup of sugar and tapioca in a bowl. Spread into pie shell and dot with knobs of butter.
- Brush pie shell edges with milk. Cover berries with pastry crust.
- Trim top crust about 1 cm (1/2 in.) from edge of pie plate. Fold top crust over bottom crust. Press with fingertips to seal well. Brush top with milk and sprinkle with remaining 1 tbsp of sugar.
- Using the tip of a knife, make two incisions in centre of pie to let steam escape. Bake on lower oven rack for 40 to 45 minutes.
Cook commentary
Serves: 8
Time: hands-on: 15 min
cooking: 45 min
total prep: 60 min
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