Fresh Berry Pie 

Ingredients 

• 3 to 3 1/2 cups berries * 
• 3/4 to 1 cup sugar 
• 1/4 cup all purpose flour 
• 1/8 teaspoon salt 
• 1/2 teaspoon cinnamon 
• 1/2 teaspoon nutmeg 
• 1/2 teaspoon grated lemon rind 
• 1 teaspoon lemon juice 
• 1 tablespoon butter 
• 1 pastry recipe 

Method 

Prepare pastry; line an 8 or 9-inch pie plate, reserving some for top crust. Pile berries into pastry shell, piling higher in the center. Combine sugar (amount will depend on sweetness of berries), flour, salt, cinnamon, nutmeg and lemon rind; sprinkle over berries. Sprinkle lemon juice over top; dot with butter. Cover with top crust, making slits to allow steam to escape. Seal edges and flute.  Bake at 400ºF for 40 to 50 minutes or until pastry is golden brown. *Use strawberries, raspberries, blueberries, blackberries or Logan berries. 
For strawberries or raspberries, omit lemon rind, juice and spices. 

Frozen Berry Pie 
Substitute partially thawed frozen berries for fresh berries. Drain before using. Reduce sugar to 1/2 cup or less.