This is a double crust pie. If you enjoy making your own crust, have at it. I use Pillsbury crusts that come in a red box from the grocery's dairy case; otherwise, I'd never bake a pie!

here's the filling:

6 cups mixed fresh (or frozen) berries (Our favorite is a blueberry/strawberry)
1/2 cup sugar
1/4 cup cornstarch
1/4 cup teaspoon almond extract
(I use 1/2 to 1 teaspoon because we like the flavor)
1 egg slightly beaten

Here's how you make it:

Heat oven to 425. Place one crust in a 9-inch pie plate. Combine all ingredients (except egg) and toss lightly to coat berries. Spoon into prepared crust. Cut eight large slits in top crust, make a lattice top or get wild and crazy and design something unusual. Brush crust with egg. Bake for 40 to 50 minutes or until crust is lightly browned and juice bubbles through holes in top. (After baking for about 15 minutes, loosely tent a piece of alumnium foil over the pie to prevent the crust from burning.) Cool an hour before serving. Tastes great warm with vanilla ice cream.

Sugar free of course!

Good cookin'
Donna Ziegenhorn