Heart Strawberry Pie Recipe

3 – 4 cups of strawberries (cut into chunks) Frozen pie crust Pillsbury pie crusts 1/2 cup granulated sugar 1/2 cup water 3 tablespoon cornstarch 1 egg yolk Sanding sugar

In a bowl, coat the cut strawberries with sugar. In a medium saucepan, bring the water, cornstarch, and strawberries to a boil over medium heat (about 10 minutes). Meanwhile, cut out hearts from the Pillsbury pie crusts using a heart shaped cookie cutter. I used both pie crusts just in case.

Let the strawberry filling cool and then pour into the pie shell. Brush one side of the hearts with the egg wash and firmly place them on the crust. This is the first row. Continue to place the hearts by layering them in between the gaps.

Brush the entire pie with egg wash and dust with sanding sugar. Bake at 425 degrees for 20 minutes then reduce the oven to 375 degrees and bake for another 20 – 25 minutes until the filling bubbles. The crust should be golden brown.