Thaw berries and drain juice into sauce pan. You should have about 1 - 1 1/2 cups.
Mix syrup and cornstarch together then add to the berries.
Heat on high until thick, stirring constantly with a whisk.
Pour over berries.
If making an open face pie, pour berries into prebaked piecrust, chill.
If a bottom and top crust is desired do not prebake bottom and top crust.
Double the crust recipe.
Divide into 2 balls, roll one ball and fit into pie dish.
Poke holes in bottom, fill with berries.
Roll remaining ball and place on top.
Crimp edges and make slits so air can escape.
Brush with a little soy milk
Bake 45 - 50 minutes until top crust is golden brown.
