Adapted from Allrecipes.com
1 1/3 cups sugar
2 tablespoons quick cooking tapioca
2 tablespoons cornstarch
5 cups fresh or frozen raspberries (thawed)
1 teaspoon lemon juice, optional (I didn't use)
1 tablespoon butter in small pieces, optional (I didn't use)
Combine sugar, tapioca and cornstarch in a large bowl. Add berries and lemon juice, if using, and toss gently. Let mixture sit while preparing pie plate. Line bottom of pie with dough (double the recipe below), and chill for about 15 minutes. Preheat oven to 350º.
Add filling, dot with butter, if using, and prepare top crust (either solid or lattice); top pie with pastry, cutting vents if using a solid pastry sheet. Crimp edges if desired. Brush with cream and sprinkle with sugar.
Bake for 50-60 minutes or till crust is golden and filling is bubbly. Cool on wire rack.