From inthekitchenwithkath.com
1 recipe of Easy Pie Crust (recipe below)
6 cups marionberries, or blackberries
½ cup honey
¼ cup tapioca flour
Dash of salt
1. Put a large baking sheet in the oven (to catch drips) and preheat to 375˚.
2. Make the two crust Easy Pie Crust and put the bottom crust in a pie plate.
2. Combine the honey and the tapioca flour in a measuring cup.
3. Sprinkle the berries with just a dash of salt, and then gently stir the honey mixture into the berries.
4. Spoon the berries into the prepared pie crust.
5. Roll out the top crust and put it on the pie. Finish the edges (I simply use a fork to press the edge) and cut slits in the top to vent steam.
6. Bake for 50 minutes.
7. Cool completely before slicing.
Easy Pie Crust
(Adapted from Better Homes and Gardens New Cook Book)
For a Two Crust Pie:
2¼ cups (270 g) King Arthur Unbleached All-Purpose Flour (Cooks Illustrated did the testing and proclaimed that King Arthur flour gives the best results for pie crust.)
1 teaspoon salt
½ cup extra light (mild tasting) olive oil
6 tablespoons cold milk
2 teaspoons white vinegar
Waxed paper for rolling the dough
1. Combine the flour and salt in a bowl.
2. Measure the olive oil in a 1-cup measuring cup. Put the 6 tablespoons of milk in the same cup with the oil. Add the vinegar to the cup.
3. Add the oil and milk to the flour all at once and stir with a fork just until it can be formed into a ball.
4. Form the dough into a ball. Cut slightly more than half of the dough and put it on a 12-inch sheet of waxed paper. (If you put a little water under the bottom of the waxed paper, it won’t slide around when you roll out the dough.) Flatten it with your hand; put another sheet of waxed paper on top and roll the dough out to the edges of the paper.
7. Carefully remove the top sheet of waxed paper. Lift the bottom sheet and dough up and put it paper-side up over the pie plate. Carefully remove the waxed paper and fit the dough into the pie plate.
8. Fill the pie with your filling.
9. Roll out the rest of the dough between waxed paper for the top crust and place it on the pie.
10. Finish the edge of the crust the way you like. I simply use a fork to press into the dough around the edge.
11. Be sure to cut vents in the top crust before baking so that steam can escape.