Directions:
- In large saucepan, combine sugar, flour and salt.
- Stir in the berries or cherries: add water and lemon juice.
- Cook over medium heat until mixture just comes to a boil. Cool.
- Make pie crust pastry; roll out bottom crust and line a 9 inch pie plate with it.
- Fill with berry or cherry filling.
- Roll out remaining pastry; make a lattice or top crust.
- Trim, seal and flute edges.
- (Opt.) Refrigerate 30 minutes.
- Bake at 350º for 45-50 minutes or until the crust is golden brown; cool on wire rack.
Servings: Makes one 9 inch pie.