2 1/2 cups
3 tablespoons lemon juice
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 (9-inch) double crust pie pastry
Preheat oven to 425 degrees F. Line a 9-inch pie pan with pastry.
Combine berries and lemon juice. Pour into pie shell.
Mix sugar, salt and flour. Sprinkle over berries.
Cover with top crust; seal and flute edges. Cut a few small
steam vents in the top.
Bake for 10 minutes, then reduce oven temperature to 350
degrees F and bake 30 minutes longer.