6 cups fresh blackberries, blueberries, or raspberries
2 tablespoons butter or margarine
Pastry for 1 double-crust (9-inch) pie
How to Make It
Combine sugar, cornstarch, and salt in a medium saucepan, stirring well to remove lumps. Add berries; mix well. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Add butter, mixing well. Set mixture aside, and let cool.
Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 9-inch pie plate. Pour cooled berry mixture into pastry shell.
Roll remaining pastry to 1/8- inch thickness; cut into 3/4-inchwide strips, and arrange in a lattice design over filling. Trim edges; seal and flute. Bake at 400° for 20 minutes. Reduce heat to 350°, and continue baking for 30 minutes or until crust is golden brown.