Instructions: Fit bottom crust into the pie pan. Combine sugar and flour; set aside.

Place the berries in pastry-lined pie pan, alternating layers with the sugar/flour mixture. Dont be afraid of piling too high, because the filling really cooks down flat if you dont. They should mound nicely. Dot surface with butter.

Fit top crust over berries; flute edges decoratively and cut vents. Paint the upper crust with lightly beaten egg white. Then decorate with pieces of pastry (cut in shapes such as leaves or flowers) if desired, and brush the decoration with additional egg white. Sprinkle with granulated sugar. Bake in 425 degree oven for 35 to 40 minutes, or until crust is golden.

Yields
one 9-inch pie.

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