Baked pie crust of choice
6 cups strawberries or red/black raspberries
1 cup sugar
1/4 cup cornstarch
1/8 tsp salt
1/2 cup water
2 tbsp butter
If using a regular pie crust, blind bake and cool completely. Puree 2 cups of berries. In asaucepan, mix together sugar, cornstarch, and salt. Whisk in water, pureed berries, and butter. Bring to a simmer over medium-high heat, stirring constantly. Cook for 1 minute, until nicely thickened. Layer fresh berries and pureed mixture into pie crust. Let set 4 hours before serving. Best served that day.
And, if you really want to make this legit, you'll make some fresh whipped cream. Believe me, ReddiWhip is a bad word in David's house.