Bitsys Kitchen. Berry Pie

Berry Pie
1 2 crust pkg. of refrigerated, pre-rolled pie crust 1 9 inch pie pan 2 qts. of berries - raspberries, blueberries, black berries, black raspberries or combination	3 Tbsp. of cornstarch or tapioca or sweet rice flour 1 to 1 1/2 cups sugar juice of 1 lemon for any berry except raspberry 2 Tbsp. of butter

Line the pie pan with one of the pie crusts. Gently mix together the berries, corn starch, sugar and lemon juice. Pour into the crust. Dot all over with bits of the butter. Cut a vent in the center of the remaining crust, then place over the berries. Using a wet finger, moisten the bottom crust along the rim and press the crusts together to seal. Trim the excess crust, crimp the edges, then bake at 350° F. for about 45 minutes until the juices bubble up through the vent.

If berries are plentiful, use disposable pie pans to assemble multiple pies. Then seal each pie, unbaked, in a large zip lock bag and freeze. Bring a taste of summer to your winter meals by simply placing the frozen pie on a cookie sheet and baking as usual - add about 20 minutes to the cooking time.