Raspberry Pie

1 quart raspberries
1 cup sugar
4 tbsp flour
2 tsp minute tapioca

Your own pie crust for a 10" 2 crust pie or you can use frozen pre-made shells Sort berries for those that are moldy or bad, put the good ones in a large bowl, mix in the sugar, flour and tapioca, (the flour and tapioca will thicken as it cooks). Pour into your pie shell, top, make sure to leave vent holes in the top crust. You can brush the top crust with milk, and then sprinkle with some extra sugar. Put the pie on a cookie sheet before baking, this will prevent spills from burning in the oven. Bake at 350 degrees for 45 minutes. You can tell when it is done, the filling will start to bubble. This pie is best served after it has cooled, this way the filling is thick and will not burn your tongue.