2 1/2 tablespoons corn starch
1 cup sugar
4 cups fresh blueberries or strawberries, cut in half
Double crust pastry for 9″ pie
Mix corn starch and sugar; toss with berries.

Turn into pastry lined pie plate. Cut several slits in top crust to permit escape of steam. Cover pie with pastry; seal and flute edge. Bake in 425 degree oven 35 to 40 minutes or until browned.