Cool. Bake 45-50 minutes or until juices form bubbles that burst slowly. Cut several slits in top crust to vent steam. Cover with second pie crust. Let cool 5 minutes, then gently toss cooked berry mixture, remaining berries, and tapioca in large bowl until combined. Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Scatter oat mixture evenly over pie. Bake pie on rimmed baking sheet until fruit is bubbling around edges and streusel is browned and crisp, 45 to 55 minutes. Seal and flute edge. Fill with fruit mixture and dot with butter. Transfer berry mixture to chilled crust.

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