*  Exported from  MasterCook  *
                          COCONUT-TOPPED BERRY PIE
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         Pie
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Strawberries
    1       tb           Quick cooking tapioca
      1/3   c            Granulated sugar
                         Juice of 1 lemon
    2       c            Blueberries
                         Pastry for 9-inch pie crust
    3       tb           All purpose flour
    2       tb           Brown or granulated sugar
    1       tb           Butter
      1/4   c            Shredded or flaked coconut
   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
   evenly distribute tapioca and sugar.  Let stand for 10 minutes 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.  Do not prick.  Set aside or refrigerate until
   ready to use.
   3.  Prepare topping by measuring flour and sugar into a small bowl.  Stir
   with a fork until well blended.  Using your fingertips, rub butter into
   flour mixture until it is the size of small peas.  Gently stir in coconut.
   Set aside.
   4.  When fruit filling has sat for 10 minutes, turn into unbaked pie
   Bake on bottom rack of preheated 400 F oven for 30 minutes or just until
   filling starts to bubble and edges of pastry are a light golden 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
   minutes or until topping is golden.
   5.  When baked, transfer pie to a rack to cool for about 15 minutes. Serve
   pie warm of at room temperature.
   Per Serving:  181 calories, 1.8 g protein, 8 g fat, 26.9 g carbohydrates,
   0.8 mg iron, 12 mg calcium.
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