Patriotic Pie

INGREDIENTS

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

DIRECTIONS

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.
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.

NOTE: Draining strawberries upside down after cleaning eliminates the moisture best so the pie won't be soggy.