Ludy’s Mulberry Pie

• 3 cups ripe mulberries, stemmed
• *1 cup sugar
• 3 tbsp. minute tapioca
• 2 tbsp. butter
• dash of salt
• milk

Enough pastry for a two crust 9″ pie

Combine mulberries, sugar, tapioca and salt. Put combined mixture in pie crust pan. Dot with butter. Put top crust on, cut steam vents and crimp or flute crust edge. Brush on milk for a shiny pie top. Bake at 425 degrees for 40 to 50 minutes.

Hint: Place crimped strips of foil around edge of pie crust to prevent it from burning. Remove foil last 10 minutes to brown crust even.
*For a sweeter filling add 3 more tbsp. of sugar.