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Berry Lover's Delight Pie




Source of Recipe


Arliene


List of Ingredients




Berry Lover's Delight Pie


1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Powdered sugar for dusting hearts
4 oz white chocolate
3 cups halved hulled fresh strawberries
2 cups fresh blueberries
10 tablespoons granulated sugar
4 tablespoons water
2 tablespoons cornstarch



Recipe



Heat oven to 450°F.

Unroll 1 pie crust in ungreased 9-inch glass pie plate.

Press crust against side and bottom.

Prick bottom and side of crust with fork.

Bake 10 to 12 minutes or until light brown.

Cool completely; about 35 minutes.

Meanwhile, cut out small heart shapes from second pie crust.

Bake them on a cookie sheet for about 5 minutes or until golden brown; cool.

Dust with powdered sugar.
Set aside.

Slice a few chocolate curls or shavings from side of white chocolate bar; set aside for decoration.

Melt the rest of the bar in a double boiler on stovetop or in microwave on Medium 1 to 2 minutes or until it stirs smooth; spread in the bottom of the cooled pie crust.

Refrigerate 10 minutes.

Place a 3 1/2-inch biscuit cutter in the center of the pie shell and surround with 2 cups halved strawberries.

Fill the center with blueberries (about 1 cup) up to strawberry level.

Place remaining strawberries in 2-quart saucepan with 5 tablespoons of the granulated sugar and 1 tablespoon of the water.

Heat to boiling over medium-high heat.

Crush strawberries.

Strain the juice from the strawberries, and put about 2/3 cup of the juice back in the pan.

Mix together 1 tablespoon of the cornstarch with 1 tablespoon water.

Add the cornstarch mixture to the strawberry juice mixture.

Cook over low heat about 4 minutes or until thickened.

Spoon over strawberries and refrigerate for 10 minutes.

Meanwhile, clean out the saucepan; add remaining blueberries, 5 tablespoons granulated sugar and 1 tablespoon water.

Heat to boiling, and crush blueberries.

Using the same procedure as with the strawberries, strain and return to pan with 1 tablespoon cornstarch and 1 tablespoon water that has been mixed together.

Cook over low heat until thickened.

Spoon blueberry mixture over blueberries.

Refrigerate pie for 2 hours; remove center ring.

Decorate pie with pie crust hearts and chocolate curls or shavings.

Awesome served with whipped cream, if desired.