5 cups fresh or frozen unsweetened berries (raspberries, blackberries, etc.)
1 cup white sugar (a little more for blackberries, as they are a little more tart)
1/2 cup flour
1/2 cube butter
1 dash salt
1 unbaked double pie crust (see Mom's Pie Crust recipe)

Prepare the crust (see Mom's Pie Crust recipe). Line a 9-inch pie plate with half of the pie crust.

In a large mixing bowl stir together sugar, flour (to thicken) and salt. Add berries. Gently toss till coated. (If using frozen fruit, let the mixture stand 15 to 30 minutes or untill fruit is partially thawed, but still icy.)

Transfer berry mixture to the pastry-lined pie plate. Cut butter into chunks and space around on top of the berries. Roll out the remaining pie crust and place on the filling and seal with a fluted edge. Cut slits in the top. Bake at 425^o for 15 minutes, then at 350^o for 50 minutes longer.

Note: You may want to cover the edge of the pie with foil to prevent overbrowning. Remove the foil after the first 15 minutes of baking.

Alternate Crumb Topping

1/2 cup flour
1/2 cup brown sugar
2-3 tablespoons butter

Combine 1/2 cup flour with 1/2 cup brown sugar; cut in 2-3 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over filling.