Ingredients
1-1/2 cups fresh or frozen blueberries1-1/2 cups fresh or frozen blackberries1-1/2 cups fresh or frozen elderberries or raspberries1 tablespoon lemon juice1 cup sugar4 tablespoons quick-cooking tapioca1 unbaked pastry shell (9 inches)TOPPING:3/4 cup all-purpose flour1/2 cup sugar1/3 cup butter
Preparation
In a large bowl, sprinkle berries with lemon juice. Combine sugar and tapioca. Add to berries; toss gently to coat. Let stand for 15 minutes. Spoon into pastry shell.
For topping, combine flour and sugar in a small bowl. Cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 45 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.
