Filling:

6 cups any fresh fruit or berry
2 cups sugar
4 tablespoons corn starch

Crust:

2 cups flour
3/4 shortening
5 tablespoons cold water
flour (for dusting)

Note: If using apples, substitute 1/2 cup sugar for 1/2 cup brown sugar and add 1 1/2 tsp cinnamon. Mix together fruit, sugar, and cornstarch in a large pot. Cook over low heat until fruit is tender and the mixture is thick.

Crust:

Measure flour into a medium sized mixing bowl. Using a pastry cutter, cut in shortening until it forms pea-sized balls. Using a fork, stir in water 1 tablespoon at a time.

Form two balls and roll out on a lightly floured surface to form two 1/8 in. thick pie crusts. Place in a 9 in. pie pan.

Pour in fruit mixture and add the second pie crust on top. Trim edges and crimp shut with a fork.

Bake at 425F until crust is golden brown.

Submitted by: carlee sue