Pastry for 2-crust pie
2 c. fresh cranberries
2 c. frozen unsweetened blueberries
1 1/2 c. sugar
1/3 c. flour
1/8 tsp. salt
2 tbsp. butter

Put cranberries through food chopper. Combine with frozen blueberries, sugar, flour and salt. Place in pastry lined 9 inch pie pan. Dot with butter. Adjust top crust and flute edges; cut vents. Bake in hot oven at 425 degrees for 45 to 50 minutes or until crust is golden.