1/2 c  Sugar; to 1 cup, depending

           -on sweetness of berries
    1/4 c  Flour, all-purpose

    1/8 ts Salt

      4 c  Strawberries;washed & hulled

      2 tb Butter

           Pastry for single crust pie
           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.