7/8 c. sugar
5 tbsp. flour or 3 tbsp. tapioca
1/2 tsp. cinnamon
4 c. berries

Mix together. Pour berries into pastry-lined pie pan. Dot with 1 1/3 tablespoon butter. If fruit is dry, sprinkle with 2 tablespoons water over it, cover with top crust. Bake until crust is bubbly through slits in crust. Bake at 425 degrees for 35-45 minutes.