Berry Cream Pie

I made this for home fellowship last night. It has berries, which means I can't make it for home consumption, since nobody here likes strawberries but me. This is also supposed to have fresh raspberries, but I couldn't find any, so we had it with strawberries and blueberries. It's from the TOH cookbook I am working through.

Berry Cream Pie
Filling:
1/2 cup sugar
3 tbsp cornstarch
3 tbsp flour
1/2 tsp salt
2 cups milk
1 egg, lightly beaten
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 cup heavy whipping cream
1 pastry shell (9 in) baked
Glaze:
1/2 cup crushed strawberries
1/2 cup water
1/4 cup sugar
2 tsp cornstarch
1 1/2 cups quartered strawberries
1 1/2 cups fresh raspberries
(I used 2 cups quartered strawberries and 1 cup blueberries)

In large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over med-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.

Remove from heat and stir a small amount of the hot filling into egg; return all to saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; gently stir in extracts. Cool to room temperature.

In small bowl, beat the cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours.

Prepare glaze 2 hours before serving. In large saucepan, combine crushed strawberries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually add to the pan. Cook and stir until thickened and clear; strain. Cool for 20 minutes.

Meanwhile, arrange quartered strawberries and raspberries over pie; pour glaze over berries. Refrigerate for 1 hour. 6-8 servings.

So this pie took all afternoon. It says "prep time 15 minutes, cook time 15 minutes + chilling" but they are not being truthful here. Seemed like a lot more active time. Also in the picture accompanying the recipe the cream layer is very firm, almost cheesecake-like in appearance, and when I arranged the berries on top it was pretty firm, but when I served the pie, it was goopier than I expected. One of the kids asked if it was yogurt filling. But it was a tasty pie. Not sure if it was worth all that effort, though...