Ingredients

1 quart fresh raspberries

1 1/4 cup sugar

8 teaspoons cornstarch

2 tablespoons minute tapioca

6 tablespoons water

4 tablespoons butter

1 double 9-inch pastry crust

Preparation

  1. Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust.

  2. Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in top crust to vent steam.

  3. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 45 minutes.