Red Raspberry & Blackberry Pies

The pie crust is my favorite recipe for 4-5 single crusts or 2 doubles and a single.  Here is the link for this no fail recipe from my husband's Aunt Virginia:    thehiddenpantry.blogspot.com/2010/07/cherry-pie.html

Ingredients for Red Raspberry Pie:

4 C. red raspberries
4 T. instant tapioca
1/2-3/4 C. sugar (depending on the sweetness of the berries)
1 1/2 T. soft butter
pinch of salt
pinch of cinnamon
cinnamon and sugar to sprinkling top crust if desired

Preheat oven to 400 degrees F.

Combine thee sugar, salt, tapioca, and berries and stir to combine.  Let them sit for 5 minutes before pouring into the bottom pie crust.

Roll the bottom crust and drape it across the 9" pie plate.  Set aside and roll the top crust.  Pour the filling into the bottom crust and dot with the soft butter.  Sprinkle with cinnamon.

Place the top crust over the fruit and crimp and trim the edges.  sprinkle with cinnamon an sugar.  Bake for 30 minutes then reduce the heat to 325 and bake for 30 minutes more until the is browned and the filling bubbling.

Remove from the oven and cool.  Serve as it is or top with sweetened whipped cream or ice cream.

Ingredients for Small Blackberry Pie:

2 C. blackberries
2 T. instant tapioca
1/3-1/2 C. sugar
1 T. soft butter
pinch of salt
pinch of cinnamon
cinnamon and sugar to sprinkle top crust if desired.

Follow the same directions as above using a half sized baking dish.