1 quart fresh raspberries
1 1/4 cups white sugar
8 teaspoons cornstarch
2 tablespoons quick-cooking tapioca
6 tablespoons water
4 tablespoons butter
2 9 inch double pie crusts

1 quart fresh raspberries 1 1/4 cups white sugar 8 teaspoons cornstarch 2 tablespoons quick-cooking tapioca 6 tablespoons water 4 tablespoons butter 2 9 inch double pie crusts

Mix together raspberries, sugar, cornstarch, minute tapioca and water. Let it sit while you prepare a pie crust in a pie tin.

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 the crust to allow the steam to escape.

Cover edges of the crust with aluminum foil. After the pie has baked for 20 minutes, remove the foil. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for 45 minutes.