1 1/2 cups blueberries

1 1/2 cups raspberries

1 cup blackberries

1 cup sugar

1 tablespoon tapioca

Pastry for 2-crust 9-inch pie

1 tablespoon margarine or butter

Preheat oven to 400 degrees

Mix blueberries, raspberries, blackberries, sugar and tapioca in a large bowl. Let stand for 15 minutes.

Roll 1/2 of the pastry into 11-inch circle on lightly floured surface. Line 9-inch pie plate with pastry, allowing 1/2 inch overhang.

Fill with berry mixture. Dot with margarine.

Roll remaining pastry to 12-inch circle. Cover pie with pastry, seal and flute edges. Cut several slits to permit steam to escape.

Bake 1 hour or until juices form bubbles that burst slowly. Cool.