1/2 c  Sugar; to 1 cup, depending
-on sweetness of berries
1/4 c  Flour, all-purpose
1/8 ts Salt
4 c  Strawberries;washed & hulled
2 tb Butter
Pastry for single crust pie
Cream; plain or whipped

Combine sugar with flour and salt. Toss lightly with the berries. Fill a
1-quart baking dish with the fruit mixture and dot with butter. Top with
the pastry which has been rolled out on pastry cloth to size 1″ larger all
around than top of baking dish. Fold edges of pastry under and press
firmly to rim of dish. Flute edges and cut gashes in pastry to allow steam
to escape. Bake at 425 degrees for 25 minutes or until crust is browned.
Serve slightly warm with plain or whipped cream.