July 3, 2019 at 1:53 am  •  Posted in Recipe of the Day by

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. Dot with butter.

Place filling into a pastry-lined pie plate and top with pastry.  Bake at 350°F for approximately 50 minutes or until the filling bubbles.

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