Blackberry-Raspberry Pie

Directions

1. 1
   In a large mixing bowl, combine sugar, tapioca and cornstarch. Add berries and toss gently until coated. Let stand for 15-30 minutes or until the fruit is partially thawed but still icy.
2. 2
   Transfer berry mixture to pastry-lined pie plate. Dot filling with butter. Place remaining pastry on filling. Trim pastry and crimp as desired.
3. 3
   To prevent the crust from overbrowning, cover edge of pie with foil. Bake at 375° for 50 minutes. Remove foil and bake for 20-25 more minutes or until pastry is golden and filling is bubbly.
4. 4
   Remove from oven and cook on a wire rack.
5. 5
   There will be lots of juice in this pie.