Berry Pie

1 cup sugar
3 tablespoons cornstarch
4 cups fresh blueberries, blackberries, or raspberries
1 recipe double crust pastry
1 tablespoon margarine

Heat oven to 425°.

  1. In a large bowl, stir together sugar and cornstarch. Add berries; toss to coat well.
  2. Roll out half of pastry on a lightly floured surface to a circle of about 11 inches across. Line a 9 inch pie plate with the pastry, allowing a 1 inch overhang.
  3. Spoon berry mixture into pastry-lined plate. Dot the top with margarine. Roll remaining pastry to a 12 inch circle. Make several slits in it to allow steam to escape.
  4. Cover pie with pastry; seal and flute the edge. Bake at 425° for 35 to 45 min., or until bubbly and crust is browned.

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