Best-Ever Berry Pie

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.