Line a 9-in. pie plate with bottom crust; trim pastry even with edge.

In a large saucepan, combine the sugar, cornstarch, cinnamon desired, salt and water; stir until smooth. Add the blueberries and bring to a boil; cook and stir for 2 minutes or until thickened. Set aside to cool slightly.

Gently fold the strawberries, raspberries, blackberries and lemon juice into the blueberry mixture. Pour into pastry; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.

Bake pie at 400° for 10 minutes. Reduce heat to 350°; bake for 45-50 minutes or until the crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.

Stir together the flour, salt and oil until all the flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, stiring until all water is absorbed.

Gather the pastry into a ball. Press in the bottom and up the side of a 9″ glass pie plate; flute around the edges.

Fill and bake as directed in your recipe.

For crusts that need to be baked before filling: Heat oven to 475 degrees. Prick the bottom and side of the pastry thoroughly with a fork. Bake 10 to 12 minutes or until light brown. Cool completely – about 30 minutes. Fill as directed in your recipe.

Beat cream cheese, butter and powdered sugar in a small bowl until smooth. Beat in the eggnog, sour cream and pumpkin pie spice. Fold in the whipped topping.

Spread into graham cracker crust and sprinkle top with nutmeg.

Cover and freeze at least 4 hours. Keep frozen until about 15 minutes before serving.

Don’t have pumpkin pie spice? Make your own using this recipe: Pumpkin Pie Spice.

In a large bowl, beat cream cheese, 1 Tbsp. milk and sugar with whisk until blended. Stir in half of the Cool Whip. Spread into prepared pie crust.

Whisk together the remaining milk, pumpkin, dry pudding mixes and spices until thoroughly combined. Mixture will be thick. Spread over cream cheese layer.

Refrigerate at least 4 hours or until firm. Serve with remaining Cool Whip.

FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners’ sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

Combine the wafer crumbs, pecans and butter. Press onto the bottom
and up the sides of a greased 9-in. pie plate.

In a large bowl, beat the cream cheese, confectioners’ sugar, orange juice
and vanilla until light and fluffy. Fold in whipped cream. Spread
into crust. Chill until serving.

In a small saucepan, combine sugar and cornstarch; stir in water and
1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes
or until thickened. Transfer to a bowl; refrigerate until chilled.

Spread topping over filling. Garnish with remaining berries.
Yield: 8 servings.

Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.

In medium bowl, stir all ingredients until blended. Pour into pie plate.

Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Heat oven to 350ºF. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.

In medium bowl, stir remaining ingredients except whipped topping and walnuts until blended. Add banana mixture; stir until blended. Pour into pie plate.

Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.

Spread pie with whipped topping; sprinkle with walnuts. Store covered in refrigerator.

Place pie crust in 9-inch glass pie pan. Heat oven to 375°F.

In small bowl with electric mixer, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 of the eggs on low speed until smooth and well blended; set aside.

In another small bowl with electric mixer, beat remaining 3 eggs, 1/4 cup sugar, the corn syrup and 1 teaspoon vanilla on medium speed until well blended.

Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans.

Bake 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 2 hours. Store in refrigerator.

Layer apples in a lightly greased microwave-safe pie dish or plate. Sprinkle with sugar and cinnamon. Cover with microwave-safe lid or plastic wrap. Microwave at High power for 2 minutes. Remove from oven. For topping, combine cooled melted butter, brown sugar, chopped nuts and flour in a bowl. Add beaten eggs, stir to blend well. Pour mixture over apples evenly. Microwave, uncovered, at High power for about 7 minutes. Turn the dish at least once during cooking if your oven is not a rotating one. Shield outer edges of pie with foil to insure even cooking.* Center of pie should be exposed. Microwave at High power for 3 to 4 minutes longer or until apples are soft and center of pie is cooked.

REMEMBER: Topping does not get crunchy when cooking in the microwave oven.

*CHECK YOUR MICROWAVE OVEN MANUAL TO DETERMINE IF USING FOIL IN YOUR OVEN IS ACCEPTABLE.

Combine all ingredients and pour into a deep dish pie crust. Bake 350° 30-35 minutes.