(15 oz) refrigerated ready-to-use pie crusts
cherry or strawberry pie filling
(21 oz) blueberry pie filling
egg, slightly beaten in a cup
sanding or coarse (crystal) sugar
*you also need: 11/2- to 2-in. star-shaped cookie cutter
*TIP: I USED A SHALLOW PIE PLATE AND USED 2 CANS OF STRAWBERRY FILING AND 3/4 CAN OF BLUE BERRY. SAVED A LITTLE MONEY THAT WAY!
1Preheat oven to 425°F. Roll a pastry round into a 12-in. circle. (Use a small amount of flour on the board and rolling pin to help the dough not stick.) Place rolled dough into a 9-in. pie plate, letting edges overhang. Fold the over hanging edges in half. Then make a border along the edge. Brush the beaten egg lightly along the crust and sprinkle with sugar.
2Place two cans of the cherry or strawberry pie filling into a large bowl. Drain the third can of filling, then add those cherries to the rest of the filling.
NOTE: If your using the shallow pie plate then you will use all of the 2 cans of the cherry or strawberry pie filling without draining them.
3Divide the pie shell with a clean 6-in. square of cardboard or cut plate. Bend it in the middle to form a wedge, then place it in the upper left corner of pie (like hands of a clock pointing to 9 and 12).
4Fill with blueberry pie filling, then spoon cherry pie filling into rest of pie. ( It's easier to do if you have someone holding the cardboard in place while you do this step) Remove cardboard when pie is filled.
5Roll other pastry round into a 10-in. circle, then cut it into five 1/2-in.-wide strips. Use a cookie cutter to cut out 5 or 6 stars from rest of pastry.
7Lay out your dough strips. Start in middle of pie and place 3 long strips across the filling toward bottom edge. Take care to make sure they are evenly spaced. Cut remaining 2 strips into 4-in.-long pieces. Lay over cherry filling on upper right corner. Carefully press ends of strips into edge of crust or you can just lay them edge to edge like I did. Place dough stars on upper left corner of pie.