3 pints fresh strawberries, stems removed and sliced in half1 pint fresh blueberries
2 T cornstarch
1 package refrigerated pice crusts
Preheat oven to 400.
Remove pie crusts from packaging. Using a rolling pin, shape one crust into a large rectangle. Transfer to rimmed baking sheet or jelly roll pan and form crust up sides of pan. Place in refrigerator.
Roll second pie crust to same size as pan. Cut several star shapes from long end of crust, then cut remainder in strips. Place on plate and refrigerate.
In small bowl, combine blueberries and 1 T cornstarch. Make a right angle out of small strip of aluminum foil and place in one corner of pie crust. Place blueberries inside. In medium bowl, combine strawberries and 1 T cornstarch and spread in pie crust. Remove aluminum foil strip. Place crust stars on blueberries and stripes on strawberries. Beat egg in small cup and brush on crusts.
Bake 40 minutes or until golden. Cool 30 minutes to 2 hours before slicing. Store loosely covered at room temperature.