Black or red raspberries (1 1/2 quart)
2/3 c. sugar
3 tbsp. quick cooking tapioca
Dash of salt

CRUMB TOPPING:

3/4 c. sugar
3/4 c. flour
1/4 c. melted butter

Line 9 inch pie plate with pastry. Combine sugar, tapioca and dash of salt. Mix with raspberries. Let stand 15 minutes. Preheat oven to 425 degrees. Spoon mix into pie plate. Put topping on and bake at 425 degrees for 15 minutes, then reduce temperature to 350 degrees for 20 to 25 minutes.