2/3 c. sugar
2 tbsp. cornstarch or 4 tbsp. flour
dash of salt
3 c. fresh raspberries or blackberries
1 recipe plain pastry
1 tbsp. butter

Mix sugar, cornstarch or flour and salt. Sprinkle over fruit in 9-inch pastry-lined pie pan; dot with butter and adjust top crust.

Bake in hot oven (400°F) for 40 to 50 minutes. Each September, George and I pick red raspberries at Rothchild's Berry Farm in Urbana, Ohio. The day before I prepare a dozen or more pastry-lined pans, and cut crusts into circles (using dinner plate as pattern). These are stored between wax paper and refrigerated overnight. After returning from Urbana with the berries, I make the pies and place each one in a plastic bag and freeze. (Do not bake until needed.) I also usually make red raspberry jam the same evening. Raspberries do not keep well, so plan to make it a long day.