Preparation / Directions:
Boil the berries in as much water as needed to submerge until they have turned red and the water is purple. This will take about 15 minutes. I do it in two batches to save time and increase the intensity of the juice. Strain water off berries and reserve. Place about two cups of boiled berries in pie crust. Top with a hearty layer of suger and cinnamon (sprinkle on top- this is a personal preference thing). Continue layering with berries, sugar and cinnamon until pie crust is full. Pour about 1/2 cup reserved juice over pie to ensure moisture. Dot with butter. Place second crust on top and press edges together. Use fork to poke numerous holes in top of crust. Dot with butter and sprinkle more cinnamon on top. Bake at 350 for about 35 minutes, or until crust is lightly brown.
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