4 c. fresh berries, 2 baskets
1 c. water
1/4 tsp. salt
1 c. sugar
1 tsp. butter
3 tbsp. plus cornstarch

Crush 1 cup berries, add water and cook 3 minutes and strain. Combine sugar, cornstarch and salt. Add to juice. Cook slowly until thick and clear 3 to 5 minutes, stirring constantly. Add the butter, cool slightly. Fill pastry shell with remaining 3 cups berries (baked shell). Pour glaze by spoonful over fruit, covering thoroughly. Chill. Top with whipping cream (optional). Same amount of sugar with peaches, boyson berries, etc. Not a full cup with strawberries if the berries are very sweet.