1 c. sugar
1/3 c. flour
4 c. fresh berries (raspberries, blackberries, boysen berries)
2 tbsp. butter

Heat oven to 425 degrees. Prepare lattice top. Mix sugar and flour; gently stir in berries. Turn into pastry lined pie plate; dot with butter. Arrange pastry strips on filling, trim ends. Seal and flute, building up high edge. Brush pastry with milk, sprinkle with sugar. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excess browning; remove foil during last 15 minutes of baking. Bake until crust is golden brown, 35 to 45 minutes.