3 Tablespoons Quick Cooking Tapioca Pearls (the small pearls)
1/2 tsp. cinnamon
1/4 tsp lemon juice (optional)
1 qt. fresh berries (Blackberries, Boysenberries, Raspberries, or a combination of them) Frozen can be used but only partially thaw while making pie crust.
Preheat oven to 400 degrees. Adjust rack to the center of the oven.
Mix sugar, tapioca and cinnamon in a small bowl. Place berries and juice in a large mixing bowl. Add sugar mixture and toss gently but thoroughly, set aside.
Prepare double pie crust. Stir filling and pour into unbaked pie shell. Cover with lattice top or full sheet of pie crust with slits cut to release steam (make sure there is a hole in the center so you can see when the filling is bubbling).
Bake in 400 degree oven for 10 minutes (or so), then reduce heat to 375 or 350 depending on how hot your oven cooks, for 35-50 minutes. Make sure the filling is bubbling in the center or the juices will be too thin. Allow to cool some before cutting or the filling will run. Serve with vanilla ice-cream.