Prepare pastry and roll out one ball of dough for bottom crust. Line a 9-inch pie plate with rolled-out pastry.
In a large mixing bowl, mix the 1 cup sugar and the tapioca. Add raspberries. Gently toss until coated. (If using frozen fruit, let mixture stand 15 to 30 minutes or until fruit is partially thawed, but icy.)
Transfer the berry mixture to the pastry-lined pie plate. Trim the bottom pastry to edge of pie plate. Cut slits in remaining rolled-out pastry; place on filling, trimming pastry 1/2-inch beyond edge of pie plate. Fold top pastry under bottom pastry and crimp edge as you like. Cut slits in top of pie pastry, and sprinkle with the 1 tablespoon sugar.
To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes for fresh fruit, 50 minutes for frozen. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Cool on a wire rack. Makes 8 servings.
In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon cold water at a time until all the dough is moistened (6 to 7 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, flatten 1 dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Fill as above. roll remaining dough into a circle about 12 inches in diameter. Continue as above.