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°.
- In a large bowl, stir together sugar and cornstarch. Add berries; toss to coat well.
- 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.
- 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.
- Cover pie with pastry; seal and flute the edge. Bake at 425° for 35 to 45 min., or until bubbly and crust is browned.