Fresh Berry Raspberry Pie

1. Heat oven to 425° (hot); mix sugar and flour.

2. Mix lightly through berries.

3. Pour into pastry lined pie pan.

4. Dot with butter; wet around edge of pie crust.

5. Cover with top crust, which has slits cut in it.

6. Seal and flute..

7. Cover edge with 1 1/2-inch strips of aluminum foil to prevent excessive browning.

8. Bake for 35 to 45 minutes or until crust is nicely browned and juice begins to bubbly through slits in crust.

9. Serve slightly warm.