1 c. granulated sugar
3 tbsp. cornstarch
1/2 tsp. ground cinnamon

In a large bowl, combine berries, sugar, cornstarch, and cinnamon. Pour into a 13 x 9 x 2 inch baking dish that has been sprayed with a non-stick cooking spray.

Bake at 350°F for about 40 minutes stirring after about 20 minutes.

Topping:

2 c. buttermilk biscuit mix
1 c. heavy whipping cream
1 to 2 tbsp. milk
1 tbsp. butter, melted
granulated sugar or coarse sugar crystals

While pie is baking, mix together biscuit mix, whipping cream, and enough milk to make a soft dough. Turn out on a surface that has been dusted with biscuit mix. Knead 5 or 6 times; roll out to 1/8 inch thickness. Cut into 1 inch strips and arrange lengthwise over hot pie. Place 6 or 7 strips across the first strips. Brush strips with butter; sprinkle with sugar. Increase oven to 400°F and bake an additional 15 minutes or until top is lightly golden brown. Cool slightly. Good by itself, with ice cream, or other toppings.