1 basket berries
2/3 c. sugar
4 tbsp. cornstarch
1 tbsp. lemon juice
1 tbsp. butter

Rinse berries, crush, and add enough water to make 2 cups. Add sugar and cornstarch. Cook until thick in saucepan. Add lemon juice and butter. Let cool. Pour over 1 basket of berries placed in a baked pie shell. Serve with whipped cream.