Clean the berries and put into a saucepan with 2- 3 Tbsp of water and cook just until the berries begin to burst.

Cool them, then add flour and sugar that has been sifted tog.

Put into prepared crust and dot with butter.

Cover with top crust of pie, crimping the edges together so that the juice will not leak out.

Bake at 425 degF for 15 minutes, then reduce the heat to 350 degF and bake for about 30 minutes longer.