Make a good crust, not too rich, for the undercrust and one more rich
for the upper. Fill the pie well with berries, sprinkle generously
with flour, then the sugar. Put no water in the pie, but dip the
finger tips into water and wet the undercrust all around the edge,
running the fingers around until a sort of paste is formed. Then put
on upper crust and press down firmly. Do not bake too quickly.