4 cups blueberries or:
4 cups halved strawberries or:
4 cups peaches, peeled and sliced
2 tablespoons cornstarch
2 tablespoons water
1/2 cup corn syrup
2 teaspoons lemon juice
1 cup heavy cream
baked pie crust

In blender, process 1 cup fruit at high speed, for 30 seconds.

In a 2-quart saucepan, stir together cornstarch and water until smooth.

Add mashed fruit, corn syrup, and lemon juice.

Stirring constantly, bring to boil over medium heat and boil one minute.

Turn into bowl, cover surface with waxed paper to prevent a skin from forming.

Cool one hour. Fold in remaining fruit.

Spread cream on bottom and up sides of pie crust.

Fill with fruit mixture and level.

Chill 3 hours or until set.