Berry pie

Strawberries, blueberries, blackberries, raspberries or another juicy berry	3 to 4 pints
Sugar	1 cup
Cornstarch	3 tablespoons
Water	½ cup
Graham crackers, well crushed
Butter, melted	4 tablespoons
Cream, heavy, whipped	½ cup

1. Preheat to 375°F. 
2. Inspect and clean the berries well, and then purée enough of them to make 1 cup of liquid. 
3. In a medium saucepan, whisk together the sugar and cornstarch. 
4. Add the water and puréed berries, and bring to a boil, stirring constantly, until thick and bubbly; set aside for about 30 minutes to cool. 
5. In a small bowl, combine the cracker crumbs and melted butter, and then transfer to a glass pie plate, pressing into the bottom and sides. 
6. Bake for 10 to 12 minutes to brown; set aside and cool completely. 
7. Arrange the remaining berries in the crust, and pour the sauce evenly over the top; shake gently to work out any air bubbles. 
8. Refrigerate for at least 3 hours, and top with the whipped cream before serving.