Berry pies are probably my favorite. Rather than just a straight blueberry pie I like to mix it up with various berries. I like to use combinations of what ever berries are in season be they blue berries, strawberries, raspberries, black berries, currents, goose berries, mulberries, and sometimes other complimentary fruit.
4 to 5 cups of fresh berries
2/3 cup sugar
4 Tbs dry tapioca
1/3 t cinnamon
Mix together well and place in fresh piecrust.
The pie will be mounded over with berries about four inches above the base. I call this a high-top. Cover the top of the pie with a fresh pie crust and pinch the edges. Dot the top crust with butter and prick.
Bake at 350 for about 45 minutes to an hour.
Once out of the oven and while piping hot brush the top of the pie with cream and sprinkle with sugar.
Let the pie cool a bit before you cut and serve.
