Two-crust 9-inch pie
2 c. flour
1 tsp. salt
3/4 c. shortening
2 to 3 tbsp. water

FILLING:

7/8 c. sugar
1 1/2 tbsp. cornstarch
1 tsp. Minute tapioca
Dash of cinnamon
1/2 c. water
1/2 c. black raspberries
2 c. blueberries

Make crust for 9-inch pie. Cook sugar, cornstarch, tapioca, cinnamon, water and black raspberries in pan on stove until it boils. Then boil for 1 minute. Take off stove, then add blueberries, put in pie shell. Dot with butter, cover with top crust. Bake 30 minutes at 400 degrees. Can also use blackberries in place of blueberries but I prefer black raspberries.