Dried lavender gives this summery treat a floral, minty undertone.
In medium bowl, mix berries, 1/3 cup sugar, cornstarch, and dried lavender. Unroll piecrust on baking sheet. Mound berries in center, leaving 3-inch border. Fold edges of crust over filling. Brush edges of crust with cream; sprinkle with remaining 1 tbsp. sugar. Bake at 375° until crust is golden brown and filling is bubbly, about 25 minutes. Let cool.