INGREDIENTS: 

Crust

• Two layers of your preferred homemade or store-bought pie dough 

Blueberry filling

• 2 cups fresh blueberries
• 2 Tbsp water
• 2 tsp lemon juice
• 1 Tbsp cornstarch
• ¼ cup sugar
• Pinch of salt

Strawberry filling

• 4 cups fresh strawberries
• ¼ cup water
• 1 Tbsp lemon juice
• 2 Tbsp cornstarch
• ½ cup sugar
• ¼ tsp salt

DIRECTIONS:

For each filling, separately. (Blueberries and strawberries don't mix!):

1. Combine all ingredients together in a saucepan and bring to a boil over medium heat.
2. Reduce heat to a simmer and continue to cook for 10 minutes, stirring frequently, until the fruit has softened and sauce has thickened.

Assembly

1. Using your favorite homemade or store-bought pie dough, line a 9” pie pan, leaving enough dough around the edges to crimp.
2. Once the bottom crust is assembled in the pan, use tin foil to section off a 90° upper left corner of the pie. Fill the smaller section with blueberry filling and the larger section with strawberry filling, then carefully remove the foil.
3. Roll out the remaining dough and cut 6 strips about 10” long and ¾” wide.
4. Over the red strawberry section, fit the strips evenly across the pie, parallel to each other, and trim any excess dough that hangs past the edge of the pie. Then trim any strips that cross into the blueberry section. Pinch each strip into the edge of the bottom crust.
5. Roll out any excess dough and cut out 3-5 1” stars. Arrange the stars atop the blueberry section however you’d like.
6. With the remaining dough from the top layer, cut out as many ½” wide strips as you can and braid them together in 3’s. Neatly fold the extra ¼-½” of dough under itself to align with the edge of the pan and egg-wash the exposed perimeter of dough. Place the braided strips of dough on top of the egg-washed perimeter, until the entire border is lined. If you have any extra stars, use them to hide any breaks in the braided border. Egg-wash the stars, stripes, and border. 
7. Bake the pie at 425 F for 15 minutes, then lower the temperature to 350 F and continue to bake for an additional 30 minutes. Periodically check on the pie throughout the baking process and cover with foil if the crust begins to darken too quickly. 
8. Allow pie to cool before serving.
9. Serve with ice cream or whipped cream.