4 cups fresh berries or cherries
1 cup granulated sugar
2 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon butter
1 tablespoon lemon juice*

* (for blueberry pie only)

Blend sugar, cornstarch and salt. Pour over berries and stir until berries are coated. Pour berries into an unbaked pie shell. Dot with butter. Add a top crust and cut several slits in top to permit steam to escape. Bake at 425 degrees F for 15 minutes; then at 350 degrees F for 20 minutes.

NOTE: For canned or cooked berries, allow 2 cups of fruit and 1/2 cup juice.