Fruit Pie

Preheat oven for 350 degrees.

Dough:
1 C whole wheat flour
1 C white flour
1/4 C sugar
1-1/3 cubes butter
1 t salt
2 T ice water

Mix together thoroughly using a pastry blender. Cut it with ice water until it just barely sticks together. The less mixing the better, it makes the crust more flaky. Form in to two balls. Spray pie pan and roll one ball on a floured board and form in to pan for bottom crust, pinching the edges around the outer rim. Roll the other and cut in to 3/4" strips for the top crust and set aside.

Filling:
Choose fruit:
1 lb of berries, frozen works better but fresh can be too watery -- blackberries, blueberries, raspberries and/or sliced strawberries
or:
1 lb of apples, cored and chopped
1 C sugar
tapioca: 3T for berry pie, 1 T for apple pie
1 t cinnamon
1 t lemon juice
Mix together and put in to bottom crust. Cover with weaved strips of top crust.

Bake for about 1 hour until it is bubbling all the way around and in the center.