Very Berry Cinnamon Roll Pie

Heat oven to 400°F. Unroll crust in 9-inch pie plate. Press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute edge. Lightly crumple foil into balls about 2 1/2 inches in diameter, and place on top of crust. Bake 5 minutes; cool completely on cooling rack.

In medium bowl, mix granulated sugar and cornstarch. Gently toss with berries; spoon into partially baked crust. In small bowl, combine flour and brown sugar. With a potato masher or fork, cut in butter until mixture looks like fine crumbs; sprinkle over filling.

Cover edge of pie with 2-to 3-inch-wide strip of foil. Bake 30 minutes; remove foil. Bake 10 to 15 minutes longer or until crust is golden brown and juices are bubbly. Remove to cooling rack; cool at least 2 hours but no longer than 12 hours.

Heat oven to 350°F. Line cookie sheet with cooking parchment paper.

Separate dough into 5 rolls. Place 1 roll in center of cookie sheet. Unroll remaining 4 rolls; wrap each around the first roll on cookie sheet, working outward to make a giant cinnamon roll 7 to 8 inches in diameter.

Bake 20 to 25 minutes or until top is golden brown. Remove to cooling rack; cool 20 minutes. Carefully transfer roll to top of pie; drizzle with icing. Serve warm.