Thaw the pie crust per package instructions or make your favorite pie crust.
Preheat the oven to 350F -yes it seems low for pie, but we will be blasting the heat to 400 later
Line a large sheet pan with parchment paper and flatten the pie dough on there. Set aside.
In a medium mixing bowl, combine the strawberries, raspberries, and blueberries, sugar and cornstarch. Mix gently but well enough to make sure all the ingredients are well distributed. Option to sprinkle in some freshly diced basil.
Spoon the mixture into the center of the pie crust leaving a 2-3 inch circumference around the berry mixture.
Fold the pastry edge over the filling, leaving the center open and exposed.
In a separate small bowl, mix the soy milk and maple syrup. Brush over the pastry crust.
Sprinkle the top of the pastry with a couple teaspoons of granulated or coarse sugar.
Bake for about 35 minutes, then turn heat up to 400, and bake for another 10-15 minutes until you’ve have reached desired golden color and crispness and filling is bubbling.
Allow to cool on pan for about 10 minutes then transfer to a wire rack to cool.
Serve as is or a la mode!
