BUMBLEBERRY PIE

Steps:

• 1. Preheat the oven to 400 degrees. Wash and check the berries. Remove any soft, squishy ones. Remove stems and leaves, as needed. Slice the strawberries.
• 2. In a large saucepan, combine the sugar, salt, flour and cinnamon. Add the berries and toss til coated. Add the water and lemon juice. Cook over medium heat, just to the boiling point, stirring constantly.
• 3. Cook for 2 minutes, until mixture begins to thicken. turn off the heat. IF YOU ARE MAKING FILLING TO FREEZE IT, CONTINUE TO COOK THE FILLING FOR 5 MINUTES, STIRRING CONSTANTLY. THEN TURN OFF THE HEAT AND MOVE THE PAN OFF THE BURNER TO COOL. LET COOL FOR ONE HOUR BEFORE PACKAGING FOR THE FREEZER.
• 4. Prepare your crust. You can make your own pie crust or use a ready made one. You will need two crusts, a top and a bottom. Lay the bottom crust into a 9 inch deep dish pie pan. Press it into the pan. Shape the upper edges as you like, flute, roll, or pinch. Roll out the top crust.
• 5. Pour the filling into the bottom crust. Cut the butter into small pieces and dot the filling. Cover the pie with the top crust. Trim to fit and finish the edges. Cut several slits into the top crust, for steam vents. REDUCE the oven to 350 degrees then put the pie in the oven. (you might want to use a pie shield or a strip of foil over the edge of the pie for the first 30 minutes, to prevent over-browning.) Bake for 45 minutes, until the berries bubble and the crust is golden brown. Let the pie cool completely on a wire rack before cutting, approximately 4 hours.
• 6. Notes: You can make a lattice top for the pie. Or a crumb crust for the top. You can brush the top crust with milk and sprinkle sugar on it for a little extra sparkle. Top it with whipped cream or ice cream. Enjoy!