• Preheat oven to 450 degrees if using refrigerated pie crust. Bake off crust that has been placed in a pie plate and pricked all over with a fork for 12 minutes or until golden brown. Let cool on wired rack and set aside.

Blueberry Filling

• Place the sugar, cornstarch, water and salt in a pot over medium heat. Whisk until smooth. Add in 2/3 of the blueberries and toss to coat. Bring to a boil, stirring occasionally. Once it comes to a slow boil, stir constantly until thickened. Take off the heat, add in the butter, lemon juice and remaining berries, stir to combine. Let cool and set aside.

Raspberry Filling

• Place the sugar, cornstarch, water and salt in a pot over medium heat. Whisk until smooth. Add in 2/3 of the raspberries and toss to coat. Bring to a boil, stirring occasionally. Once it comes to a slow boil, stir constantly until thickened. Take off the heat, add in the butter, lemon juice and remaining berries, stir to combine. Let cool and set aside.

Pie assembly

• While berries are cooling, cut out stars with cookie cutter out of the remaining pie crust. Place on a lined cookie sheet. Bake in the preheated 450 degree oven for 8 minutes or until golden brown.
• Place the berry filling into the baked pie crust like the pictures shown. Place The stars around the pie as you wish. Cover with plastic wrap and place in the fridge to cool for at least one hour. Serve as is or with whipped cream, enjoy!