1 c. sugar
2 1/2 tbsp. cornstarch or 1/3 c. flour
4 c. fresh blueberries or sliced strawberries
1 tsp. lemon juice
2 tbsp. butter

Mix cornstarch and sugar and toss with fresh fruit. Turn into pastry lined 9-inch pie plate; sprinkle with lemon juice and dot with butter. Cover with vented top crust; seal and flute edges. Bake in 425 degree oven 35 to 45 minutes until crust is brown and juice begins to bubble through slits in crust.