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Berry Pie

Pastry
6 cups whole berries
1 1/2 cups sugar
4 Tbsp cornstarch or tapioca
1 Tbsp lemon juice
2 Tbsps butter or margarine
Milk

Preheat oven to 425F. Prepare pastry and refrigerate while making
filling. Place berries in a large bowl. Sprinkle with with lemon
juice, sugar, cornstarch, connamon, and ginger. Stir to mix well.

Roll out pastry crust and put into pie pan. Mound berry mixture
into shell. Pour any remaining juice from the bowl over berries.

Dot mounded berries with butter. Roll out top crust and place over
filling, sealing edges. Brush top lightly with milk (sprinkle with
sugar if desired). Cut small vents in center of top. Cover edge
with aluminum foil to prevent excessive browing. Set in a rimmed
baking sheet and bake for 30 minutes an lowest rack in oven. Remove
foil and bake 20 to 30 minutes more. Remove from oven and cool on
rack.

6 to 8 servings

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