Instructions: LIne 10" pie plate with crust

Pick over, wash and drain berries.

Mix next 6 ingredients together in small bowl

Toss with berries being careful to not crush the berries too much pour berries in crust, making sure all the "goodies" are scraped from the bowl.

Cover with top crust, slit for steam to escape.

Bake at 425 for 10 minutes, reduce heat to 325 for 45 minutes or until crust is golden brown and filling is bubbly.

For a little added flavor to the crust you can sprinkle with a light mixture of Sweet and Low and cinnamon.

Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of vanilla ice cream if desired.

Exchanges, Pie only - 1/8 pie equals 1 fruit, 1 1/2

I usually put a large piece of foil or a cookie sheet under the pie to assure that no juices escape into the oven.

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