Instructions: Wash and drain berries and stem or hull as needed. In small saucepan over medium-high heat, simmer 1 cup of berries with 2/3 cup fo the water 3 minutes. In small bowl, whisk together sugar, cornstarch and remaining 1/3 cup water; add to simmering fruit mixture. Bring to boil and boil 1 minute, stirring constantly. Remove from heat. Strain mixture through sieve to remove pulp; discard pulp.

Add appropriate flavoring.
*If using blueberries, add 1 t. fremsh lemon juice; for strawberries, add 1/2 t. almond extract; for raspberries, add 1 t. chambord; for blackberries, ad 1 t. caccis; for cherries, add 1 t. kirsch. Cool fruit filling in pan. In medium chilled bowl with mixer, whip dry pudding mix with whipping cream, milk and vanilla just until blended and thick, about 30 seconds. Spread custard evenly over cooled pie crust in pie pan. Place remaining 3 cups uncooked berries on top of custard. Pour cooled fruit filling over custard. Refrigerate, covered loosely with plastic wrap, until firm. Serve cold.

Sunday Cook

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