3 to 4	cups	prepared berries (strawberries, blueberries or raspberries
1	tsp.	lemon juice (optional)
2 to 4	tbsp.	flour
1	cup	sugar
¼	tsp.	salt
		Pastry for 2 crust pie
		Dorure (1 egg, 1 tbsp. water)
1	tbsp.	soft butter

Preheat oven to 425°F.

Line a 9" pie plate with pastry dough. Chill it while preparing the berries. If using fresh berries, pick over them for leaves, stems, or bad fruit and discard any waste. Wash the berries well. If using strawberries, you should hull them, removing the tough stem portion inside the berry. Strawberries may be cut in half for this recipe at your discretion or left whole. In a large mixing bowl, add 1/3 of the sugar, all the salt and flour, mixing these ingredients well. Gently add the berries and toss to completely cover the berries. Fill the crust with the berry mixture and add the lemon juice. Sprinkle with the remaining sugar and dot with remaining butter. Moisten the pastry edge with water. Put on the top crust fitting it loosely to allow for shrinkage. Trim excess pastry from edge, leaving enough to finish pie edge. use either your thumb and index finger to crimp the pastry or a fork to make decorative edges around the pie. Pierce several slits in the pie top to permit steam to exit or make a 1" hole in the center. If you do this, make leaves from the excess dough and attach to the shell around the hole with water. Make a dorure (one egg, 1 tablespoon water) and brush the pie crust. Bake in a hot oven until crust is brown.