Preheat the oven to 375°F. Lightly grease a 2-1/2 qt baker. Set aside.
To prepare the fruit filling, place all the berries in a large bowl. Add the lemon juice and gently mix. Add the sugar and flour and gently toss the berries again, coating evenly. Set aside.
To prepare the crust, put the granola, flour, brown sugar, and cinnamon in a food processor. Pulse 4-5 times, or until the mixture is coarsely ground. Add the butter and pulse until incorporated. Do not over process.
Press the granola mixture into the bottom of the dish and pour the berries on top.
Unroll the pie crust and place it on top of the baking dish. Fold the edges of the dough slightly under the lip of the baking dish and brush with the heavy cream. Cut a few small vent holes near the center of the crust.
Bake for 35-45 minutes, or until the dough is golden and a little juice from the berries has bubbled out onto the top of the crust.
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