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Ingredients
- 5-6 cups fresh raspberries
- 1 1/4 C sugar
- 8 teaspoons cornstarch
- 2 tablespoons quick-cooking tapioca
- 3 tablespoons water
- pie crust (top and bottom) I make my own but have used refrigerated, too.
Preparation
Step 1
Mix together raspberries, sugar, cornstarch, tapioca, and water. Mix and
let sit for a little bit while you make crust.
Put berries in bottom crust. Put on top crust and crimp edges. Make slits in the crust.
Bake at 425 for 15 minutes. Reduce heat to 350 and bake for 45 minutes.
(mine usually overflows so I put on a cookie sheet to bake-- I also have a pie ring to lay over edge, if you don't you may want to make a ring of foil or else crust might burn).