Rinse berries and drain dry on absorbent towels. In a small bowl, mix sugar, tapioca, cinnamon, and salt. Stir in sour cream; let stand 15 minutes to soften tapioca. Put 4-1/2 cups raspberries into pastry shell; reserve remaining berries for garnish. Pour sour cream mixture evenly over raspberries in pastry shell. Set pie in a foil-lined 10x15-inch pan. Bake in 400° oven on the lowest rack until filling is bubbly and surface browned, 45 to 55 minutes. If rim begins to darken excessively, drape with strips of foil. Let cool, then pile remaining berries on top of pie. If made ahead, cover and chill up until next day. Cut into wedges. Serves 8 or 9. Per serving: 334 cal.; 3.3 g protein; 15 g fat; 50 g carbo.; 74 mg sodium; 11 mg chol. DESS 52