Pastry dough for 2-crust pie
4 cups ripe berries, washed, stems and hulls removed
1 1/3 cup sugar
1/3 cup flour
Preheat oven to 425 degrees.
In a large bowl, combine sugar and flour. Add the berries and toss gently to mix. Pour mixture into a pastry-lined 9" pie pan. Dot with 2 tablespoons butter. Top with top layer of pie dough, seal and flute edges, and cut vents (or other decorative openings).
Bake until crust is golden and filling is bubbly, 45-55 minutes. If crust edges are browning too quickly, cover with aluminum foil.
Serve faintly warm, preferably with a scoop of vanilla ice cream.
|2-crust pies can often be plain looking, they don't have to be!|