The Perfect Pie for June and July!!

This pie is not only beautiful, but absolutely delicious as well! Serve with whipped topping or vanilla ice cream!

Ingredients:
Pastry dough for a 9" Double Pie Crust (store bought is a perfect short cut or use your favorite pie crust recipe)
1 egg, beaten
1 Tbsp. milk
Blueberry Filling:
1 pint fresh blueberries
2 Tbsps. granulated sugar
3 teaspoons cornstarch
1/4 cup Wild Maine Blueberry Jam
Strawberry Filling:
2 pounds fresh strawberries, destemmed and chopped
1/4 cup granulated sugar
3 Tbsps. cornstarch
1/2 cup Strawberry Jam

Directions:

Preheat oven to 400 degrees.

On a lightly floured workspace, roll out ¾ of the dough into a 12-14” circle. Gently fold the dough in half and place into the pie pan. Allow the edges to hang over the sides and trim to  make even. Gently fold the overhang under, and crimp the edges.

Roll out the remaining dough approximately 1/8” thick. Using a small and medium star cookie cutter, cut out 15-20 stars. Reroll the remaining dough and cut out 5 strips that are 1” wide and will reach across the pie pan.

In a small bowl, gently toss the blueberries with the sugar and cornstarch until the blueberries are coated, then mix in the Wild Maine Blueberry Jam. In large bowl, repeat with the strawberry filling ingredients.

Starting with the blueberries, carefully scoop them into the top left section of the pie. While spooning them in, use a spatula to keep them in the top ¼ section. Next, carefully spoon the strawberries into the remaining ¾ of the pie.

Gently lay the strips of pastry across the strawberry section of the pie to create the flags stripes.  Trim the edges as needed and tuck the ends under the pie crust.  Place the stars on top of the blueberry mixture.

In a small bowl, whisk together the egg and milk.  Using a pastry brush, gently brush the egg wash over the stripes, stars, and the edge of the pie crust.

Place the pie on a baking sheet and bake at 400 degrees on the middle rack of the oven for 20 minutes.  Leaving the pie in the oven, reduce the oven temperature to 350 degrees, and bake for an additional 40-50 minutes, or until the crust has browned and the filling has been bubbling for at least 5 minutes.  Remove from oven and allow to cool.