1. Add to Your Filling Dry
For pies, just toss the pearls with your fruit and sugar (use 2 to 3 tablespoons per 4 cups of fruit). The pearls will absorb the juices as they bake, turning into little, clear, tender pockets. It’s like edible glitter for your pie.
2. Let It Rest Before Baking
Cover your pie filling and let it sit for fifteen minutes. This lets the tapioca start soaking up juice so you don’t end up with a soupy mess later. Your future self will thank you.
