Directions

1. Preheat oven to 325°F. In a medium bowl whisk together milk, egg substitute and lemon juice. Pour evenly into piecrust.
2. Bake 20 to 25 minutes or until the center is almost set. Let cool completely.
3. Meanwhile, in a medium saucepan combine blueberries, strawberries and 1 to 2 tablespoons water; bring to boiling. Reduce heat; simmer, uncovered, 5 minutes or until berries soften. Remove from heat; let cool completely. Spoon berry mixture on pie. Cover and refrigerate 2 hours.
4. Before serving, spread dessert topping on pie and sprinkle with almonds.