1 1/4 cup sugar
2 tablespoons of cornstarch
2 tablespoons of quick cooking tapioca
1/4 tsp salt
6 cups washed and well dried mix of blackberries, blueberries, raspberries and quartered strawberries
1 tablespoon unsalted butter cut into small pieces
In a large bowl, mix together the sugar, cornstarch, tapioca and salt. Add the berries and toss with your hands until the berries are evenly coated.
Roll out the pie dough and pile the berries into the dough lined pan and sprinkle any remaining dry ingredients on top. Dot the surface with the butter, cover the berry mixture with the top crust and seal the edges by fluting.
Cut 5 to 6 slits in the top crust to let steam escape during cooking.
Heat the oven to 400 degrees while you chill the pie in the refrigerator for 15 to 20 minutes. Put the pie on a baking sheet to catch any drippings. Bake in the hot oven for 15 minutes and then reduce the heat to 350. Continue baking for 50 to 60 minutes.