Berry Pie

Ingredients

2/3 to 3/4 cup granulated sugar

2 T. flour; or 1 1/2 T. Quick- cooking tapioca

1/2 tsp. grated lemon rind

1 to 2 tsp. lemon juice

1/4 tsp. nutmeg

1/2 tsp. cinnamon

1/8 tsp. salt

4 cups fresh blueberries, black- berries, raspberries, logan- berries, or boysenberries

1 T. butter or margarine

Directions

Start heating oven to 425 de- grees. Line a 9 inch pie plate with bottom pastry crust; roll our top crust. Combine all in- gredients but berries, butter. Arrange half of berries in lined pie plate; sprinkle with half of sugar mixture; repeat. Dot fill- ing with butter; adjust the top crust. Crimp a 2 - 3 inch strip of aluminum foil over fluted edge prevent over-browning. Remove foil 15 minutes before end of baking time. Bake 40 to 50 minutes or until filling is tender and crust nicely browned. Serve warm or cold.