I've acquired a lotta blue/black berries, which are currently frozon
in my freezer (duh).

I'd like to make a blu/blk berry pie, but defrosting frozen fruit
always releases a lotta extra juice into the recipe. I tried making a
pie with frozen berries, but there was jes too much extra juice. I
think cooking the juice with tapioca added (flr or inst) would be
appropriate, here, but how much. Last time I tried it with jes
blackberries, it was too much juice and most of it boiled over onto
the cooking sheet I put down under the pie.

Anyone have any advice on how to approach a fruit pie using frozen
fruit?

nb