Reserve and blend or sieve 1 cup of the fruit.
Combine and cook, stirring until thickened over
low heat 10 - 15 minutes:
3/4 cup sugar 2 1/2 tablespoons cornstarch 1/4 teaspoon
salt 1 cup water
Add the blended fruit to give color.
Put the whole berries into the baked pie shell, evenly
distributed. Pour the syrup over the berries, coating them thoroughly
by turning but not displacing them. Chill the pie in the refrigerator
at least 4 hours. Serve garnished with: