9 inch double pastry crust
4 c. fresh berries
2/3 c. berry juice
3/4 c. sugar
1/4 tsp. salt
4 tbsp. flour

Combine berries and juice in a pan and bring to a boil. Stir in sugar, salt and flour. Cook over low heat until thickened. Set off fire and cool. Line pie plate with bottom crust and pour in filling. Place top crust over filling. Trim and seal. Prick top of crust for steam. Bake at 400 degrees for about 30 minutes. Let cool 2 hours.