Raspberry Pie

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 Pastry for 2 crust pie

4 cups berries

1 c + 3 T sugar

4 T flour

2 t quick cooking tapioca

1 T butter

 

Wash berries.  Put half in pastry lined pie pan, sprinkle with 1 t tapioca.  Put other half of berries in pie pan and sprinkle with other 1 t tapioca.  Mix flour and sugar and spread over top of berries.  Dot with butter.  Cover with top crust and bake at 450 for 10 minutes, then reduce heat to 350 and cook for another 30 minutes.   

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