1 bag frozen raspberries
1 bag frozen blueberries
1 bag frozen blackberries
OR use any berries
Sugar - 1 cup per 4 cups of berries
Tapioca pudding - quick cooking - 1/4 cup per 4 cups of berries (look on the back of the box for the ratio of berries to thickener and sugar. It should be the same as above, but follow the box just in case).
Measure out the cups of frozen fruit and put in a large bowl. Use tapioca pudding for your thickener. Stir the berries, sugar, and tapioca and let sit for 15-20 minutes.
Pour berries into a 10 inch deep dish pie shell and mound. (You can make a sauce from any leftover berries by cooking on the stove with a little sugar) Put a top crust on berries and slit shell to let steam out. Brush top of pie shell with an egg wash (mix one egg with 1 tsp. water) Sprinkle a small amount of sugar on top.
Bake in preheated 400 degree oven for 45-50 minutes. Cook until bubbly and brown.
Serve hot with ice cream and sauce poured over top.
