1 (15 oz) package refrigerated pie crusts (2 crusts)
1 Tablespoon butter
Instructions:
Mix berries, sugar and tapioca in large bowl. Let stand 15 minutes.
Preheat oven to 400 degrees.
Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate.
Fill with fruit mixture and dot with butter.
Cover with second pie crust. Seal and flute edge.
Cut several slits in top crust to vent steam.
Bake 45-50 minutes or until juices form bubbles that burst slowly.
Cool.
Nutrition Info Per Serving: Calories 407 Total Fat 16 g Cholesterol 4 mg Sodium 246 mg Potassium 135 mg Total Carbohydrate 65 g Dietary Fiber 3 g Sugars 29 g Protein 2 g