Ingredients
Equipment
Method
- Combine the mixed berries, sugar, tapioca, cinnamon, and vanilla in a large mixing bowl.
- Toss to coat evenly.
- Let rest for 15-20 minutes so the tapioca begins to hydrate and the fruit releases some juice.
- Use immediately in the Master Fruit Pie recipe.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
Tapioca is the thickener of choice here because it stays clear and handles the high moisture content of frozen berries better than cornstarch or flour. Let the filling rest the full 15-20 minutes so the tapioca can begin hydrating before baking. The pencil-sized center vent is critical—it prevents steam from lifting the top crust into a dome and creating an air gap. Pie stores covered at room temperature for two days or refrigerated for up to five days. Rewarm slices in a 350°F oven for 10 minutes to restore crust crispness. You can swap in any berry combination or use all one variety depending on what's available.
