Black Raspberry Pie

My dad loved pies. He once told me how his grandma would make 3 or 4 at a time for family gatherings and he couldn't wait to eat them. She cut them into big slices too! I'd like to post a pie recipe on this Father's Day for my dad.  
I miss you dad.

Black Raspberry Pie

4 cups fresh or frozen black raspberries
2 tablespoons fresh lemon juice
1 1/4 cup sugar
1/2 teaspoon salt
2 tablespoons quick cooking tapioca
6 teaspoons cornstarch
2 tablespoons butter
1 double crust recipe

Preheat oven to 425.
Squeeze lemon juice on berries and toss. Mix together dry ingredients then toss into the berries making sure that they are well coated.
Pour berry mixture on bottom crust, dot with 2 tablespoons of butter. Cover with top crust and crimp edges. Make slits in the dough and brush with egg wash. Sprinkle with sugar. 
Bake at 425 for 15 minutes. Reduce heat to 350 and bake for 40 minutes. I use a metal pie crust rim around the pie to keep edges from getting too brown. Place pie plate on a foil lined pan to catch any spills.

pie crust recipe-

I made the pie (in the photo) in 2009.

No Fail Pie Crust

3 cups flour 
1 cup Crisco
1/4 cup unsalted butter
1 teaspoon salt
2 teaspoon sugar
1 beaten egg
5 tablespoons ice water
1 tablespoon white vinegar

In a medium bowl, mix flour, salt and sugar. Using a pastry blender, cut Crisco and butter into flour mixture. Stir egg in bowl with water and vinegar and add all at once to pie crust. Using a fork, stir only long enough to mix together well. Pat into two thick disks and wrap in wax paper. Chill well. Roll out on floured surface.