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Add a photoServings: 10
Ingredients
- filling
- 2 c. strawberries
- 1 Tbsp. quick cooking tapioca
- 1/3 c. granulated sugar juice of 1 lemon
- 2 c. blueberries pastry for 9-inch pie crust topping
- 3 Tbsp. all purpose flour
- 2 Tbsp. brown or possibly granulated sugar
- 1 Tbsp. butter
- 1/4 c. shredded or possibly flaked coconut
Directions
- 1. Preheat oven to 400 F. Cut strawberries into 1/4-inch-thick slices and place in a large bowl with remaining filling ingredients. Stir well to proportionately distribute tapioca and sugar. Let stand for 10 min to allow tapioca to soften a little.
- 2. Meanwhile, roll out pastry and fit into a 9-inch pie plate. Trim and finish edge as you like. Don't prick. Set aside or possibly chill till ready to use.
- 3. Prepare topping by measuring flour and sugar into a small bowl. Stir with a fork till well blended. Using your fingertips, rub butter into flour mix till it is the size of small peas. Gently stir in coconut.
- Set aside.
- 4. When fruit filling has sat for 10 min, turn into unbaked pie shell. Bake on bottom rack of preheated 400 F oven for 30 min or possibly just till filling starts to bubble and edges of pastry are a light golden brown color. Then sprinkle topping over centre portion of pie, leaving a 2-inch border of fruit showing around edge. Reduce heat to 350F. Bake for another 15 to 18 min or possibly till topping is golden brown.
- 5. When baked, transfer pie to a rack to cold for about 15 min.
- Serve pie hot of at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 10 servings | |
| Calories 46 | |
| Calories from Fat 14 | 30% |
| Total Fat 1.61g | 2% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 10mg | 0% |
| Potassium 54mg | 2% |
| Total Carbs 7.82g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.31g | 3% |
| Protein 0.49g | 1% |
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