Pastry for 2 crust pie
4 c. fresh mulberries
1/4 c. water
1 c. sugar
3 tbsp. cornstarch
1 tbsp. lemon juice
1/2 tsp. cinnamon
1 1/2 tbsp. butter

Line 9 inch pie plate with pastry. Mix sugar, cornstarch and cinnamon. Mix lightly through mulberries and water. Pour berries into pastry lined pie plate. Dot with butter. Cover with top crust which has slits cut in it. Bake until crust is nicely browned and juice begins to bubble through slits in crust. Serve slightly warm, not hot. Temperature: 425 degree (hot oven). Time: bake 35 to 45 minutes. Serves 8.