Raspberry Pie

Pastry for 9-inch Two-Crust Pie

1 cup sugar

1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon

4 cups berries (Blackberry, Raspberry, etc.)

2 tablespoons butter

Heat oven to 425˚.  

Prepare pastry.  

Mix sugar, flour and cinnamon.  Stir in berries.  Turn into pastry-lined pie plate.  Dot with butter.  Cover with top crust that has slits cut in it; seal and flute.  Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.

Bake until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes.

I usually sprinkle some sugar on top after the pie comes out of the oven just because I like the look.