1 qt. berries
1 1/2 c. sugar
1/4 c. flour
1/4 tsp. salt
3 tbsp. butter
Pastry for 9 inch 2 crust pie

Wash and drain berries. Mix sugar, flour and salt together, sifting several times. Pour the sugar mixture over the well drained berries and mix. Line pie pan with pastry. Brush bottom and sides with butter. Add sugared berries, and top with remaining butter. Roll remaining pastry and cut in 1/2 inch wide strips. Weave a lattice top on a flat lid, pinching the ends of the strips over the edge of the lid. Moisten edge of bottom crust lightly with cold water. Turn lattice top directly over berries, loosen ends of strips, and press strips to edge of bottom crust. By weaving the lattice top on a flat lid, you'll find it much easier to weave a neat pastry topping.

Bake 15 minutes in hot oven (425 degrees F.). Reduce heat to 350 degrees F. and bake 35 to 40 minutes longer.

You may also use this recipe for peach, rhubarb or cherry pie.

Cover each berry with seasonings and sugar by stirring with a fork.