1 tablespoon lemon juice
1 (15 ounce) packages refrigerated pie crusts
1 cup sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons butter or 2 tablespoons margarine
1 large egg, lightly beaten
1 teaspoon sugar
SPRINKLE berries with lemon juice; set aside. FIT half of pastry in a 9-inch pieplate according to package directions. COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well. Pour into pastry shell, and dot with butter. UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry. Place pastry over filling; seal and crimp edges. Cut slits in top of crust to allow steam to escape. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden. Cover edges with aluminum foil to prevent overbrowning, if necessary. Serve with vanilla ice cream, if desired.