Pastry for a double crust pie
1 1/3 C white sugar
2 tbsp. tapioca
2 tbsp. cornstarch
5 C fresh raspberries
1 tbsp. butter
Combine the sugar, tapioca, cornstarch and raspberries. Let berry mixture stand for 15 minutes.
Place filling into a pastry-lined pie plate, dot with the butter and top with pastry. Bake at 350°F for approximately 50 minutes or until the filling bubbles.
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