Deep-Dish Strawberry Pie

Yields:	6 servings
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1/2	cup	sugar	to 1 cup, depending on sweetness of berries
1/4	cup	flour, all-purpose
1/8	teaspoon	salt
4	cups	strawberries	washed & hulled
2	tablespoons	butter
1	x	pastry	for single crust pie
1	x	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.

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I enjoyed the recipe but I used fresh samon insted It did not seem that the samon cake held together like I had hoped