A chorus of "Yums" for Fresh Berry Pie!

1 1/2 cups Gold Medal "Kitchen-tested" Flour
1/2 tsp. Salt
1/2 cup shortening
Ice Water (3 to 4 tbsp.)
1 tsp. Melted Butter
3 cups Fresh Berries (Blueberries or Raspberries or Blackberries, etc.)
2/3 cup Sugar for Blueberry Pie, 3/4 cup for Raspberry or Blackberry Pie
3 tbsp. Gold Medal "Kitchen-tested" Flour (for thickening)
1/2 tsp. Cinnamon (if desired)
2 tbsp. Butter

Sift flour once before measuring. Sift flour and salt together. Cut in shortening with 2 knives or a pastry blender, leaving some of shortening in lumps size of giant peas. Add ice water, sprinkling it lightly over the flour and shortening, a little at a time. At first, blend it gently with a fork, then gather dough together lightly with fingertips. As soon as you can make dough stay together, you have plenty of water in it.
Now round up dough on cloth-covered board, using flour rubbed into the cloth to keep dough from sticking. Divide dough, using the more generous half for under crust. Roll out bottom crust 1/8 of an inch thick, to fit pie pan. Put dough into pan loosely to avoid stretching. Let pan rest on table when cutting off extra dough. Now, brush dough in pan with melted butter, and chill thoroughly.
Roll out other half of dough for top crust. It should extend beyond edge of pan. Fold in half and make several cuts for steam to escape. Unfold, place on waxed paper, chill thoroughly.
Now mix the sugar, the 3 tbsp, flour, and the cinnamon (if desired). Sprinkle a little of this mixture on bottom pastry in the pan. Cover with berries. Sprinkle them with flour and sugar mixture. Add remaining berries, and sprinkle with rest of flour and sugar mixture. Dot with butter. Wet edge of bottom crust.
Lay top crust gently on top of filling, folding extra rim of pastry under edge of lower crust. Pinch the two edges together, and build up fluted edge. If sugared crust is desired, brush top with milk - then sprinkle with sugar. Now, pre-heat your oven to 450 F. (hot oven) before putting in the pie. Bake for 10 minutes at this temperature and 30 more minutes at 350 F. (moderate oven) to finish baking. Use an 8-inch pie pan, 1 1/4 inches deep.
If you use Canned Berries
For a shallow pie, use 2 cups well drained berries (No. 2 can) and 1 to 3 tbsp. juice to moisten. Prepare just as with fresh berries (except thicken 3 tbsp. flour and sweeten with only as much sugar as seems desirable). The baking time is different - bake 15 minutes at 450 F (hot oven), then 15 minutes more at 350 F (moderate oven). Use an 8-in. pie pan, 1 in deep.