2pie crusts(I use pre-made pie crusts from the dairy case, but you can make your own from scratch if you're so inclined.)
4-5cupsraspberriescleaned and preferably spun dry in a salad spinner (If you don't have a salad spinner, drain your berries in a colander and then spread them out on paper towels. Extra moisture in your berries will contribute to a runny pie filling. Also, I have a deep dish pie plate, so I needed a lot of berries. Use as many berries as will fill your pie pan. Depending on its size and depth, you may need fewer berries than I did.)
1cupsugar(I like my pie tart. If you prefer yours sweeter, use more sugar.)
1/4cupquick cook tapioca
4tablespoonsbuttercubed (This is a lot of butter, but the pie came out so well. You can use less if you want to.)
Preheat your oven to 425.
Roll out one pie crust into a 9-inch pie plate. Refrigerate until you need it.
In a large mixing bowl, combine sugar, tapioca, and cornstarch. Toss the berries in the powdery mixture so that they're evenly coated.
Fill the pie crust with berries. Sprinkle cubes of butter over the berries.
I didn't cover the pie with a full crust because I wanted lots of steam to escape (too much steam can make the crust puff up, but more importantly, it can make the pie filling runny). I cut the top crust into strips, twisted each strip, and crimped it onto the bottom crust. In hindsight, I should've cut the strips thinner. I will next time.
Bake the pie at 425 for 15 minutes. Reduce heat to 350 and bake for another 45 minutes or until the crust is golden brown.