Prepare 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, butter and raspberries. Let berry mixture stand for 15 minutes.
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.