Double Berry Vanilla Cream Pie

Prepare Toasted Almond Pastry or Pastry for Single-Crust Pie. On a lightly floured surface, roll out to a 12-inch circle. Transfer to a 9-inch pie plate.

Trim 1/2 inch beyond edge of pie plate; fold under extra pastry and flute edge. Prick bottom and sides of crust. Bake in a 450 degree F oven for 10 to 12 minutes. Cool.

For cream filling, cook vanilla pudding mix according to package directions, except use the 1-3/4 cups milk for the liquid. Cool pudding for 10 minutes. Fold in the sour cream. Spread into bottom of the cooled pie crust. Cover with plastic wrap; chill for 1 hour or until firm.

For glaze, place thawed strawberries in a blender container; cover and blend until nearly smooth. In small saucepan, stir puree into cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cover surface with plastic wrap. Cool to room temperature.

To assemble pie, arrange half of the fresh strawberries, stem ends down, over cream layer in pie crust. Sprinkle with half of the blueberries. Drizzle 1/3 of the glaze over the berries.

Arrange the remaining berries over this layer. Drizzle remaining glaze over berries. Cover and chill for 2 to 4 hours. Serve immediately with whipped cream.