I visited Mom and Dad on their Maryland farm last week. Mom thawed out blueberries, red and black raspberries, and strawberries to make her exclusive Very Berry Pie, a recipe she created from ingredients grown on the farm. She gave me her handwritten recipe and then pointed out a few places where she added more of this or that. Here's is the final version. I think.
Ruth Ann Johnson's Very Berry Pie
4 1/2 cups total of raspberries (red and black), blueberries, strawberries
2/3 cup sugar
4 tbsp flour
2 tsp minute tapioca
1 tsp lemon juice
Mix all ingredients in a bowl lightly. Pour into 9-inch pie crust. Dot with butter. Cover with top crust.
Moisten top crust a bit. Sprinkle with cinnamon sugar. Bake at 425 for 15 mins. Reduce to 350. Bake 45 mins.