Pastry for single crust pie Cream; plain or whipped Combine sugar with flour and salt. Toss lightly with the berries. Fill a 1 litre baking dish with the fruit mixture and dot with butter. Top with the pastry which has been rolled out on pastry cloth to size 3 cm 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 220ºC or 25 minutes or until crust is browned. Serve slightly warm with plain or whipped cream.