Berry Lover's Delight Pie

"I love that the second pie crust is cut in shapes and this was much easier to prepare than the instructions make it appear".

Ingredients:

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

Instructions:

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. (They took about 9 mins. in my oven) Dust with powdered sugar. Set aside.

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. (I used white chocolate chips and melted them in the microwave). 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

Pillsbury indicates it would be awesome served with whipped cream, if desired. Make chocolate shavings by pulling a vegetable peeler toward you across a white chocolate candy bar. Press firmly using long, thin strokes.