Unbaked pastry for a single crust 9" pie (see below)
6 c. fresh raspberries (or 3 1/2 c. frozen, packed berries)
1 c. sugar
1/4 c. quick cooking tapioca
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 c. sour cream

Drain berries. In a small bowl, mix sugar, tapioca, cinnamon and salt. Stir in sour cream; let stand 15 minutes to soften tapioca. Put 4 1/2 cups raspberries into pastry shell; reserve remaining berries for garnish. Pour sour cream mixture evenly over raspberries in pastry shell. Set pie in a foil lined 10 x 15 inch pan.

Bake in 400 degree oven on the lowest rack until filling is bubbly and surface browned, 45-55 minutes. If rim begins to darken excessively, drape with strips of foil. Let cool, then pile remaining berries on top of pie. Can make ahead and refrigerate for a day. Can also be frozen. 8-9 servings.

MARGIE QUICK PIE CRUST:

1 1/2 c. flour
4 oz. butter (cold)
4 oz. Crisco
1/2 tsp. salt
5 tbsp. water
1 egg yolk

Put butter, Crisco, salt and egg yolk in food processor. Turn on and off 6 times. Add flour. Process on and off until just before it becomes a "ball". Put in ziploc bag; shape into ball and refrigerate for 1 hour. Roll out on floured surface to cut into pie shell.