7/8 to 1 c. sugar
5 tbsp. flour
4 c. fresh berries
1 1/3 tbsp. butter

Select ripe, juicy berries. Wash berries and drain well. Use the smaller or larger amount of sugar according to the sweetness of the fruit. Make pastry for 9-inch 2-crust pie. Line pie pan.

Mix together sugar and flour. Mix lightly through berries. Pour floured berries into pastry-lined pie pan. Dot with butter. If fruit is dry, sprinkle 2 tablespoons water over it. Cover with top crust. Slit crust near center to allow steam to escape. Seal edges thoroughly.

Bake at 425 degrees (hot oven) 35-45 minutes or until crust is nicely browned and juices begin to bubble through slits in crust. Serve slightly warm, not hot.