Instructions: Simmer 2 cups berries with the water for 3 or 4 minutes. Add combined sugar and cornstarch to the cooking fruit. Continue cooking until syrup is thick and clear stirring constantly. When about thickened, add lemon juice. Remove from heat and stir in remaining 2 cups berries. Set aside to cool.

Combine cream cheese and powdered sugar. Beat until smooth. Fold whipped topping into the cream cheese mixture.

Spread cream cheese mixture in bottom of pie crust. Top with the cooled berry filling and chill. Serve with whipped topping or whipped cream.

Also use huckleberries or blueberries.

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