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