Berry Pie

• 1 cup sugar
• 1 tablespoon plus 1 1/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 6 cups fresh blackberries, blueberries, or raspberries
• 2 tablespoons butter or margarine
• Pastry for 1 double-crust (9-inch) pie

1. 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.
2. 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.
3. 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 400u0b0 for 20 minutes. Reduce heat to 350u0b0, and continue baking for 30 minutes or until crust is golden brown.

sugar, cornstarch, salt, fresh blackberries, butter, pastry

Taken from www.myrecipes.com/recipe/berry-pie (may not work)