Link goes to inspiration for the crust design. The crust recipe was the same as for the cherry pie. We did use the filling recipe at that link with very minor changes. Splenda instead of sugar, some fresh grated cinnamon in there as was suggested by several other filling recipes we looked over. I think we used closer to 5 cups of berries than the 4 mentioned. Took a few tries before we were completely happy with the crust lay out. There s an egg wash on it, and some sugar and ground cinnamon.