Pastry for double crust pie
2 bags berries (I like 1 raspberry and 1 blackberry)
1 1/4 cups sugar
1/2 cup flour
1/8 tsp. salt
1 tsp. cinnamon
Put thawed berries in large bowl. Pour on sugar, flour, salt, and cinnamon. Mix well. Pour berry mixture into crust. Place a few pats of butter on top of berry mixture. Wet the edges of the crust with a small amount of water to seal. Place other crust on top. Make ruffles. Make steam slits on top.
Foil edges of crust. Bake in 375 degree oven for 30 minutes; remove foil. Bake for an additional 20-25 minutes or until golden.