Fresh Berry Pie
|9 inch double crust pie pastry||1|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Fresh berries||4 Cup (64 tbs) (Boysenberries, Blackberries, Loganberries Or Raspberries)|
Heat oven to 425°.
Mix 1 cup sugar and the flour.
Toss lightly with berries.
Turn into pastry-lined pie pan.
Dot with butter.
Cover with top crust, which has slits cut in it; seal and flute.
Moisten top crust lightly with water; sprinkle evenly with 1 to 2 teaspoons sugar.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake until crust is golden brown and juice begins to bubble through slits in crust, 35 to 45 minutes.