INGREDIENTS:

1 quart ( 4 cups) raspberries, washed and dried
1 1/4 cups white sugar
8 teaspoons cornstarch
2 tablespoons quick-cooking tapioca
6 tablespoons water
4 tablespoons butter
1 recipe pastry for a 9 inch
Double crust pie crust

DIRECTIONS:

1 Mix together raspberries, sugar, cornstarch, tapioca and water.  Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).

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 the crust to allow the steam to escape.

3 Bake at 425 degrees F (220 degrees C) for 15 minutes.  Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.