West Virginia Wild Blackberry Pie
Double pastry crust for 9-inch pie
4 cups prepared wild blackberries (or any fresh blackberries)
3 Tbsp. minute tapioca
3/4 cup sugar
1/4 tsp. salt
1 tsp. butter, melted
1 egg, slightly beaten for pastry wash
1 (additional) Tbsp. sugar for dusting
In large bowl, combine berries, tapioca, sugar, salt and melted butter. Let stand at room temperature for 15 minutes. Pour into prepared pie shell. Cover with pastry dough; crimp and seal edges. Cut several slits in top pastry. Brush with egg wash and dust with 1 Tbsp. sugar. Bake at 350 degrees for 30-35 minutes or until crust in golden brown.
Remove from oven and place on cooling rack. Cool completely before serving.
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