Berry Cream Pie

• 1/2 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups 2% milk
• 1 large egg, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract, optional
• 1/2 cup heavy whipping cream
• 1 pastry shell (9 inches), baked
• 1/2 cup crushed strawberries
• 1/2 cup water
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 1-1/2 cups quartered strawberries
• 1-1/2 cups fresh raspberries

1. In a large saucepan, combine the 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.
2. Remove from the heat and stir a small amount of hot filling into egg; return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla and almond extract if desired. Cool to room temperature.
3. In a small bowl, beat cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours.
4. About 2 hours before serving, prepare glaze. In a large saucepan, combine crushed strawberries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually add to the pan. Cook and stir until thickened and clear; strain. Cool for 20 minutes.
5. Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour.

sugar, cornstarch, allpurpose, salt, milk, egg, vanilla, almond, heavy whipping cream, pastry shell, crushed strawberries, water, sugar, cornstarch, quartered strawberries, fresh raspberries

Taken from www.tasteofhome.com/recipes/berry-cream-pie/ (may not work)