Berry Pies Recipe (Fresh Berries)

To a scant pint of berries add two tablespoonfuls of flour, half a cup or more of sugar, and a scant half a teaspoonful of salt; mix and put into the plate lined with pastry; add bits of butter here and there, finish with a second crust and set to cook in a hot oven. All pies should be started in a hot oven, to cook the under crust before it becomes moistened, then reduce the heat. Thus cooked, if the lower crust lie loosely on the plate, and the upper crust is not stretched over the filling, the juice will not run out.

Berry Pies Recipe (Preserved Fruit)

Pies with canned berries are usually made in the same way as those with fresh fruit. When preserves are used, the pastry, either plain or puff-paste, should be cooked before the filling is added.