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Fresh Berry Pie

Dough for a 2-crust 9-inch pie
5 to 6 cups boysenberries, olallieberries, blackberries, blueberries
or raspberries
4 Tbsp. flour
1 cup sugar
1/2 tsp. salt
2 Tbsp. butter

Preheat oven to 425 degrees F. Line pie pan with 1/2 of rolled out
dough. Rinse and dry berries. Place in a large mixing bowl. In
another mixing bowl mix flour, sugar, and salt. Pour over berries
and toss gently to mix. Pile fruit in pastry-lined pie pan and dot
with butter. Top with lattice top crust or vented top crust. Crimp
and flute edges. Bake for 25 minutes, until juices are bubbling
and crust is beginning to brown. Reduce heat to 350 degrees F. and
bake for 20-25 minutes more, until top is well browned.

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