Instructions: PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN

2. THAW BERRIES; DRAIN; RESERVE JUICE FOR USE IN STEP 3; BERRIES FOR USE IN STEP 5.

3. COMBINE RESERVED JUICE AND SALT; BRING TO A BOIL.

4. COMBINE CORNSTARCH AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO BOILING MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICK AND CLEAR. REMOVE FROM HEAT.

5. FOLD BERRIES AND BUTTER OR MARGARINE CAREFULLY INTO THICKENED MIXTURE.

COOL THOROUGHLY.

6. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST. SEAL EDGES.

7. BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 8 WEDGES PER PIE.

NOTE: IN STEP 2, BLACKBERRIES, STRAWBERRIES OR RASPBERRIES MAY BE USED.\

SERVING SIZE: 1/8 PIE

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