4 c. blackberries, blueberries, or strawberries
2 1/2 tbsp. cornstarch
2 tbsp. butter
1 c. sugar (1 1/4 when using blackberries)

Mix cornstarch and sugar. Toss with berries and pre-cook a few minutes to partially thicken. Turn into pastry-lined 9-inch pie plate. Dot with butter. Cover with top crust. Cut several slits near center. Seal edges. Bake at 425 degrees for 10 minutes.

NOTE: Place foil or cookie sheet under pie should juices cook out.