Cut parchment paper into a 9” round (or whatever size fits the bottom of your pie plate) set aside.
Place the ready made pie crust in a 9” pie pan, and crimp the edge.
Line the crust with the parchment paper round.
Add enough pie weights, dry rice, or dried beans to cover the parchment paper and fill the pan 2/3 full.
Place the pie in the refrigerator and chill the crust for 30 minutes to solidify the fat and prevent the dough from shrinking.
Return the crust to the oven and bake for an additional 15 to 20 minutes, until the crust is golden brown.
Cool the crust completely on a rack.
Meanwhile, in a food processor, process 1 ½ cup of berries (pick the least attractive) to a smooth puree. You should have about ¾ cup puree.
Boil, continually scraping the bottom and the sides of the pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked. It will go from frothy to darker and thicker.
Transfer mixture to large bowl and stir in lemon juice. Allow mixture to cool to room temperature.
Once glaze is at room temperature, add berries to the bowl with glaze and gently fold them with rubber spatula until they are evenly coated. Scoop the berries into the baked pie shell, piling them into a mound.
Adapted from Cooks Country