Use the Crisco Double Pie Crust Recipe in this Blog
1/2 cup Sugar
1/2 cup Corn Starch
1/8 teaspoon Salt
5 cups hulled, quartered Strawberries, fresh or frozen
2 Tbsp Sugar
2 cups Blueberries, washed and drained
2 Tbsp Corn Starch
1 1/2 teaspoons Lemon Juice
To make the crust: Divide the pastry into two pieces — one about 2/3 of the total, the other 1/3. Roll the larger piece of pastry into a round, and place it in a 9″ pie pan. Refrigerate for at least 30 minutes.
Preheat the oven to 425°F.
To make the strawberry filling: Whisk together the sugar, corn starch and salt, and toss with the strawberries. Set aside.
To make the blueberry filling: Toss the blueberries and corn starch with the sugar, stir in the lemon juice.
Fill a 90° wedge of the pie shell with blueberry filling and the remaining 270° wedge with strawberry filling.
Roll the remaining crust into a 10″ x 6″ rectangle about 3/8″ thick. Cut the dough, lengthwise, into five to six 3/4″-wide, 10″-long strips. Cut three to five 1 1/4″ stars from the remaining dough.
Place the strips parallel to one another over the strawberry section, cutting any excess off the ends and pinching them to the edge of the crust.
Place the stars atop the blueberry filling.
Brush stars, stripes, and outer crust with water, and sprinkle with sparkling sugar, if desired. Place the pie on a baking sheet (to catch the drips), and bake for 30 minutes. Reduce the oven heat to 375°F and bake for an additional 35 to 45 minutes, until the filling is bubbling and the crust nicely browned.
Remove the pie from the oven, and let it cool for at least an hour before serving.