Celebrate the Fourth of July with this tasty and patriotic treat! Be sure to serve warm over ice cream!
1 (15-ounce) package refrigerated rolled pie crusts
Flour, for work surface
1 large egg, beaten
1/4 c. plus 1 tablespoon sugar, divided
1 1/2 c. fresh blueberries
1 1/2 c. fresh chopped strawberries
1 1/4 c. fresh raspberries
1 1/2 tbsp. cornstarch
Vanilla ice cream
STEP - 1
Working with one pie crust at a time, roll dough on a lightly floured work surface to 1/8-inch thickness. Using the stencil cut out 4 circles; reserve scraps. Repeat with remaining pie crust.
STEP - 2
Shape scraps into a 1/2-inch-thick disk. Roll disk on a lightly floured work surface to 1/8-inch thickness. Cut out stars with cookie cutters, rerolling scraps as necessary.
STEP - 3
Transfer dough rounds to pie tins; fold edges under to align with the rim of the tin; crimp. Place pie tins and stars on a baking sheet. Brush edges of dough and stars with egg and sprinkle with 1 tablespoon sugar. Chill 30 minutes.
STEP - 4
Heat oven to 375°F. Toss blueberries, strawberries, raspberries, cornstarch, salt, and remaining 1/4 cup sugar in a bowl. Let sit, tossing occasionally, until juicy, 8 to 10 minutes.
STEP - 5
Fill pie crusts with the fruit mixture (about a heaping 1/2 cup each). Place stars on pies as desired. Bake until fruit is bubbling and the crust is golden brown, 30 to 35 minutes.