Boysenberry Pie

6-8 cups frozen boysenberries, thawed

1/2 cup cornstarch

1 cup sugar

1/4 tsp salt

Pastry for 9-inch two-crust pie

Drain boysenberries and save juice. Mix constarch, sugar, and salt together in small saucepan. Add heated juice; cook and stir until thick, about 5 minutes after mixtures comes to a full boil, stirring constantly. Remove from heat and cool.

Prepare pastry crusts. Roll out bottom crust and fit it snugly into a 9-inch pie pan.

Pour cooled filling into shell. Cover with top crust. Cut 2 slits in top crust with a knife. Trim top crust, allowing it to extend one-half inch over rim. To seal, press top and bottom crusts together on rim. Then fold edge of top crust under bottom and flute. Bake at 400° F. for 45 minutes. Makes one 9-inch pie.