Instructions: In a saucepan, combine sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pastry shell. Chill for at least 2 hours. About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thickened and clear, stirring constantly. Strain. Cool for 20 minutes.

Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour.

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