box Pillsbury® refrigerated pie crusts, softened as directed on box
3lb fresh strawberries
1/2cup fresh blueberries
1cup sugar
2tablespoons cornstarch
1 1/2cups water
1box (4-serving size) strawberry gelatin
Instructions
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. 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.
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.
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.
Originally Submitted
6/24/2011
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