Cooking for Daily Living
Sour Cherry Or Berry Pie

The Introduction to the Pie Section is a Must Read.

Pepare the pastry  for one 9 inch pie.

2 1/2 c. canned with juice or
3 c. fresh cherries or berries
3/4 c. sugar (1 full cup for gooseberries, fresh or water packed)
1/3 c. flour

Mix the flour with half of the sugar, and sprinkle a thick layer of this on the bottom crust before putting in the uncooked filling, sprinke with any remaining flour mix and the sugar and dot with butter. Finish with top crust.

For blueberry pie, you may wish to add 1-2 Tbsp. lemon juice.

Start baking at 400°F for 15 minutes (bottom rack) then lower temperature to 350°F til juice begins to bubble. Finish at 300°F. May need to bake slightly longer.