Quadruple Berry Pie

I've been trying to figure out for a while what to do with all the berries in syrup I have lying around in jars. We don't go through them fast enough to really justify preserving berries this way in the future. But I still had a lot in the pantry. I got it in my head (uh oh, we know how this goes) to make a pie with all of them: mulberries, raspberries, blueberries and strawberries. I used up all the berries: 3 pints of strawberries, 2 pints blueberries, and 1 half-pint each of raspberries and mulberries.

I have a confession to make - I'm not a big fan of measuring things perfectly. Or at all. I usually just gauge it by eye unless I really need to measure for some reason. Today I didn't even use any measuring cups at all. I tossed some cornstarch (roughly 1/4 cup) in a sauce pan, added maybe 1/2 cup of sugar and about a cup of the syrups from all those jars, mixed together, and made a thick slurry. I poured this over all the berries which had been drained and put in the pie shell. Then I topped the pie with the crust and crimped. I will admit that this time there was too much liquid in the pie and it is already spilling over (see the photo of the pie in the oven). But I'm sure it will be yummy so I don't really care so much if it's messy!Yup. Definitely messy. But it smells good...