1 c. sugar
Dash salt
1/4 c. cornstarch
1/2 tsp. ground cinnamon, optional
1 c. blueberries
1 c. strawberries
3/4 c. blackberries
3/4 c. red raspberries
1/2 c. water
2 tbsp. lemon juice
2 tbsp. butter
Pastry for a double crust pie (9 inches)

In a saucepan, combine sugar, salt, cornstarch, and cinnamon if desired. Stir in berries. Add water and lemon juice. Cook over medium heat just to the boiling point. Pour into pie shell; dot with butter. Top with a lattice or full crust. If using a full crust, cut slits in the top, brush with milk and sprinkle with sugar. Bake at 350 degrees for about 45 minutes or until the crust is golden. Yield: 8 servings.