A refreshing pie to enjoy year-around. Start with a baked pastry shell and then add a chilled filling. Use fresh berries when in season; frozen are great at other times. Sugar causes the fruit to juice and then the juice is thickened with cornstarch. Top with whipped cream and Enjoy!

9-inch Baked Pastry Shell
5 cups frozen unsugared triple berry combination (raspberries, blueberries, blackberries)
2/3 cup sugar
2 tablespoons cornstarch
Dash cinnamon, if desired
Sweetened whipped cream

1. Start with a baked pastry shell that you purchase or make yourself. Combine frozen berries and sugar in silicone or glass bowl; mix lightly. Let stand at room temperature about 3 hours or until thawed completely, stirring occasionally. Drain juices into 2-cup silicone or glass measuring cup; stir and drain more to get as much liquid as possible. Set aside fruit. Stir cornstarch into juice; mix until dissolved.

2. MICROWAVE (100%), uncovered, 2 1/2 to 3 minutes or until mixture boils and thickens, stirring once. Cool slightly. Add to fruit; fold gently to coat fruit with glaze. Pour into baked pastry shell. Refrigerate 2 to 3 hours or until chilled. Serve with sweetened whipped cream.

About 8 Servings

TIPS > To speed thawing of fruit, microwave 45 to 60 seconds; repeat once or twice.
> For whipped cream, combine 1 cup whipping cream and 2 tablespoons powdered sugar in 2-cup measure. Beat with mixer until thickened. If desired and 1/4 teaspoon vanilla or almond flavoring.
> To make with fresh fruit, combine 5 cups fresh Marion berries or a combination of blackberries, raspberries and blueberries. Combine with sugar; mix lightly. Allow to stand at room temperature 1 to 2 hours or until juicy, stirring once or twice. Continue as directed.