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Triple Berry Pie

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1 Box Refrigerated Pillsbury Pie Crust (2 count)
3/4 Cup Sugar, plus more for topping
1/4 Cup Cornstarch
1/2 Cup Water
2 Tbsp Fresh Lemon Juice
4 Cups Fresh Strawberries, sliced
1 Cup Fresh Blueberries
1 Cup Fresh Raspberries
4 oz Cream Cheese, softened
2 Tsp Lemon Zest


  1. Heat oven to 450 degrees F. Set the pie crust on the counter to soften for about 5 minutes. Unroll one crust and lay into the bottom of a 9-inch pie pan. Bake according to package instructions. Cool completely.
  2. Unroll the second pie crust. Use cookie cutters to cut out one large star shape and 10-12 small star shapes. Place on a baking sheet (ungreased). Sprinkle the top of each star with sugar. Bake for 8-10 minutes or until golden brown. Cool completely.
  3. Add 1 ½ cups sliced strawberries to a small bowl. Use a fork or potato masher to mash the strawberries.
  4. In a 2-qt saucepan, whisk together ¾ cup sugar, ¼ cup cornstarch, ½ cup water, and 2 Tbsp lemon juice. Add the mashed strawberries and stir to combine. Heat over medium heat, stirring occasionally, until the mixture thickens and comes to a slow boil. Continue to boil for one minute. Remove from the heat and pour into a bowl to cool slightly.
  5. Remove 1/3 cup of the hot mixture to a small bowl. Add the blueberries and stir to combine. Set aside.
  6. Add the remaining 2 ½ cups sliced strawberries and the raspberries to the remaining hot mixture. Stir to combine. Set aside.
  7. In a small bowl, mix together the cream cheese and lemon peel. Spread on the bottom of the cooled pie crust. Pour the strawberry-raspberry mixture into the pie pan. Make a well in the middle. Pour the blueberry mixture in the center.
  8. Refrigerate for 3 hours. When ready to serve, place the large star in the center and arrange the smaller stars around the edge. Slice and enjoy!
Course: Brunch, Dessert, Meatless, Treat
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