GRANDMA ROSELLA'S BLUEBERRY & RASPBERRY PIE
Filling
5 cups fresh Michigan blueberries -­-partially mashed
1 cup sugar
¼ cup tapioca
¼ teaspoon orange zest
2 ½ cups fresh Michigan raspberries
9 inch frozen homemade pie crust

Crumb Topping
1 ½ cups of flour
1 ¼ cups sugar
¼ teaspoon salt
1 ½ sticks of butter softened
Mix together all crumb topping ingredients by hand or in a pastry
blender until fine and crumbly.
Pour blueberries in large bowl. Mash blueberries with hand-­-held
potato masher until juices flow from berries.  Add sugar, tapioca
and zest to berries.  Stir until well mixed.  Let stand for
fifteen minutes or until tapioca is softened.
Pour fresh raspberries into bottom of frozen pie crust, then top
with blueberry filling.
Sprinkle with crumb topping, spreading generously around edges.
Bake in 375 degree oven for 45 minutes to 1 hour until
filling bubbles over.