- 4 cups Fresh Ripe Raspberries
- 1 cup Sugar
- 8 teaspoons Cornstarch
- 2 tablespoons Quick Cooking Granulated Tapioca
- 1 Double Crust Pastry
Mix together raspberries, sugar, cornstarch and tapioca and let sit while you prepare pastry. Place berries in bottom pastry. Add top pastry and crimp edges. Make slits to allow steam to escape. Place on cookie sheet and bake at 425 for 15 minutes. Reduce heat to 350 and bake for 45 minutes. Cover edges of crust to avoid over-browning.