4 c. blueberries, halved strawberries or peeled sliced peaches or other berries
2 tbsp. cornstarch
2 tbsp. water
1/2 c. Karo light corn syrup
2 tsp. lemon juice
1 c. heavy cream, whipped or nondairy whipped topping
1 Ready-Crust butter flavored pie crust

In covered blender blend 1 cup of fruit at high speed 30 seconds. In a 2 quart saucepan, mix cornstarch and water until smooth. Add mashed fruit, corn syrup and lemon juice, stirring constantly. Bring to boil over medium heat and boil 1 minute.

Turn into bowl and cover surface with waxed paper. Cool 1 hour. Fold in remaining fruit. Spread cream onto bottom and sides of pie crust. Fill with fruit mixture. Chill 3 hours or until set. Makes 6 to 8 servings. Option: May use cooked pie crust.