Easy Summer Pies

These are my favorite (easy) SUMMER PIES!

Topless Blueberry/Blackberry Pie
3/4 cup white sugar
3 tablespoons cornstarch
1 pinch salt
1 cup water
2 cups fresh blueberries
2 cups fresh blackberries
1 tablespoon butter
1 (9 inch) pie crust, baked

In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of mixed berries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes.
Add butter and let cool about 5 minutes. Stir in remaining berries.
Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours.

Easy Limeade Pie
1 (6 ounce) can frozen limeade concentrate
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) frozen container nondairy whipped topping (Cool Whip, etc.), thawed
1 graham cracker crust

Mix limeade (may substitute lemonade concentrate) and sweetened condensed (not evaporated) milk in a large bowl. Fold in whipped topping. Pour filling into graham cracker crust. Place in freezer 2 to 3 hours
This is a really cool pie for hot summer months; not the same as a Key Lime pie, but so refreshing!