Red, White & Blue Pie

Prep Time: 20

Cook Time: 30

Total Time: 40 minutes

Yield: 8

Source: My own recipe

Supplies:

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 3 lb fresh strawberries (yes, 3 pounds)
• 1/2 cup fresh blueberries (I used blackberries)
• 1 cup sugar (I used 1/2 cup of Splenda granules)
• 2 Tbsp cornstarch
• 1 1/2 cup water
• 1 box (4-serving size) strawberry gelatin (I used Sugar-Free Black Cherry)

Steps:

1. Heat oven to 450°F. Place 1 crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Prick bottom and side with fork.
2. Unroll second crust onto wax paper. Using 2-inch star-shaped cookie cutter, cut stars from pie crust; place on cookie sheet. Bake stars about 5 minutes, crust 10 to 12 minutes or until light brown. Cool.
3. Meanwhile, clean and hull strawberries. Set strawberries, points up, on paper towel to dry. Wash blueberries, dry on paper towel. Place strawberries point sides up in baked pie shell; place blueberries between strawberries. Set aside.
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4. In 2-quart saucepan, stir together sugar and cornstarch. Stir in water; heat to rolling boil. Cook a full 2 minutes. Remove from heat; stir in gelatin. Cool 15 to 20 minutes. Spoon over berries in crust, making sure each piece is covered. Chill at least 4 hours or overnight. Top each serving with star cutouts.
5. NOTE: For cookie stars, I sprinkled with Splenda for Baking and fresh ground nutmeg.

Molly

July 5, 20200 found this helpful

ADDENDUM TO THE RECIPE: The cookies were cut from the second crust using a star cookie cutter. I have since found a flag cookie cutter that I will use next time.