Prebake Pie Crust

• Prebake piecrust at 425 F° for 12- 15 minutes or until lightly golden. Allow to cool while you make the filling.
• Put 3½ cups of the fresh berries into a medium bowl and set them aside.

Filling

To use fresh berries

• Place the remaining 3½ cups of the fresh berries into a medium saucepan with 2 tablespoons of water. Cook the blueberries and water over medium heat until they come to a simmer and release some juice. Simmer for 2 minutes, stirring frequently.

To use half frozen berries

• Place 3½ cups frozen berries (no need to thaw them first) into a medium saucepan; no additional water is required, they’ll release liquid as they thaw and cook. Cook the blueberries over medium heat until they thaw, come to a simmer, and release their liquid. Simmer for 2 minutes, stirring frequently.

Continue making filling

• In a medium bowl, whisk together the cornstarch, salt, and sweetener. Stir this mixture into the simmering berries.
• Cook the berries over medium heat, stirring frequently at first and constantly toward the end, until the filling is very thick; you should be able to see the bottom of the pot when you draw a spatula through the berries.
• Remove the simmering filling from the heat and stir in the cinnamon, butter, and lemon juice.
• Pour the cooked berries over the fresh berries in the bowl, stirring to thoroughly combine.
• Spoon the hot filling into the prebaked einkorn pie crust. Arrange the prebaked cutouts atop the filling, using as many or few as you like; any extras make delicious snacks! Let the pie cool fully, then chill until ready to serve.
• Top with Whipped Kefir Topping