1 pt. frozen raspberries
1 pkg. tapioca pudding mix
1 tbsp. butter
2 c. frozen blueberries
1/2 c. sugar, depending on frozen raspberry sweetness

Thaw raspberries and rinse frozen blueberries in colander to clean and thaw. If fresh berries are used, just wash and drain. Mix sugar and pudding mix together, pour over berries in saucepan and heat until starting to thicken a little. More sugar (or less) may be needed depending on how much was in berries before freezing. Pour into prepared crust.

Dot with butter and top with vented top crust. Seal edges, about 1/2 teaspoon sugar sprinkled over top adds to finishing touch. Bake in 425 degree oven for 35-45 minutes. Foil under pie prevents boiling over in oven, also folding foil over edges for beginning baking time prevents edges from getting too brown.