Currant pie (No. 1)
Mix ripe and stemmed currants with one cupful of sugar to two of currants, and bake between upper and lower crusts. Strew white sugar over the top and eat cold.
Currant pie (No. 2)
Fill a pastry shell with one cupful of ripe currants, cleaned and stemmed. Pour upon them an egg, beaten light with one-half cupful of sugar. Lay another crust over the currants and bake.
New England blueberry pie
Wash and dredge blueberries with flour; then scatter among them half a cupful of sugar for each pint of berries. Fill paste shells with this, dot with butter, cover with another crust and bake.
These are richer than huckleberry or blueberry pies, when made in the usual way, the flour thickening the juice slightly and the butter tempering the acid.
Blackberry pie
Make as directed in foregoing recipe.