Berry Pie

Berry Pie

Ingredients:
1 cup sugar
1/3 cup all-purpose flour*
4 cups fresh berries (raspberries, blackberries,

Directions:
boysenberries)
2 tablespoons margarine or butter
Milk
LATTICE TOP
Favorite Pastry for 9-Inch Two-Crust Pie -- (see recipe)
Heat oven to 425º. Prepare Lattice Top. Mix sugar and flour; gently stir
in berries. Turn into pastry-lined pie plate; dot with margarine. Arrange
pastry strips on filling as directed; trim ends. Seal and flute, building
up high edge. Brush pastry with milk; sprinkle with sugar if desired.
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 golden brown, 35 to 40 minutes.
LATTICE TOP:
Prepare pastry for 9-inch Two-Crust Pie as directed-except leave 1 inch
overhang on lower crust. After rolling pastry for top crust, cut into 10
strips, about 1/2 inch wide. (Pastry wheel can be used for more decorative
strips.) Place 5 strips across filling. Weave a cross-strip through center
by first folding back every other strip going the other way. Continue
weaving until lattice is complete, folding back alternate strips each time
cross-strip is added.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"1 Pie"
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