Pre-heat oven to 425°F

In a large pot, combine your water, cornstarch and sugars. Mix well and bring to a boil and the mixture thickens. Continually stir.

Once it starts to boil and thicken, remove from heat.

Add in berries, spices, lemon and almond extract.

Stir until well combined and set aside.

For the crust, in a large bowl combine, your flour, salt and shortening. Crumble together until the shortening is broken into pea sized pieces.

Add in cold water, one tablespoon at a time, mixing with a fork until a ball starts to form.

Remove from bowl, gentle form dough into a ball. Divide in two.

Roll out one half that is one inch bigger in diameter than your pie plate.

Transfer to pie plate and trim off excess.

Add in filling.

Roll out the second portion of the dough, trim into ribbons. Place on pie to create a lattice pattern.

Pinch edges together.

Place pie in oven at 425°F for 10 minutes.

Reduce heat to 375°F and bake for 45-50 minutes until the crust becomes golden brown.

Cool on a wire rack before serving.