| 1 | Spread the berries in the pie shell. |
| 2 | Mix sugar, cornstarch, salt and cinnomon in a 4 cup glass measure. |
| 3 | Stir in the water. |
| 4 | Microwave uncovered on high stirring every minute until thickened and clear, 3 to 4 minutes. |
| 5 | Stir in the sherry and lemon juice. |
| 6 | Pon on the fruit in the pie shell. |
| 7 | Refrigerate at least 2 hours. |
| 8 | Serve with sour cream topping: mix 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla |
