Servings: 8

For Pie Crust:

1 cup sifted all purpose flour

1/2 teaspoon salt

1/3 cup butter, cold, cut into small pieces

2-3 tablespoons water or cream (water for a crisper crust, cream for a flakier one)

For filling:

4 cups fresh berries

2/3 cup sugar

¼ cup all-purpose flour

¼ teaspoon salt

½ teaspoon cinnamon

1 cup cream

Method:

To make crust, pulse flour and salt in a food processor in three bursts. Add butter and pulse until it becomes the size of small peas.

With machine running, add water or cream slowly through the feeder tube until it forms a ball. Remove, press into a disc and refrigerate, covered, for 30 minutes.

Roll dough to fit a 9-inch pie pan, crimping the edges and pricking sides and bottom with a fork. Refrigerate 30 minutes.

To make filling, preheat oven to 400 F. Fill unbaked crust with berries.

In a bowl, mix remaining ingredients together and pour over berries. Bake until the crust is golden and the filling is set, 25 to 35 minutes.

Serve at room temperature with whipped cream.

Recipe adapted from Betty Crocker.