What is more Patriotic than a Star Spangled Berry Sheet Pan Pie? It's an all American pie loaded with berries, citrus flavors and studded with pie stars. A delicious addition to all your festive parties this year!
3 Pillsbury™ refrigerated pie crusts, room temperature
1/4 cup sugar, divided
1 package cream cheese, room temperature
2 containers Greek Yogurt, I used Lemon Meringue
1 tablespoon lemon juice
zest of 1 lemon
6 cups assorted berries ( I used blueberries, cherries, raspberries and strawberries)
Preheat oven to 45o degrees.
Remove 2 of the pie crusts from package. Lightly flour surface and place pie crusts on top of each other. Roll out to the size of your sheet pan. (mine is 17 x 12) Place crust into pan, pressing into corners. Fold edges over to form a crust. Prick crust several times.
Bake for 7-8 minutes or until golden brown. Cool completely about 30 minutes.
Lightly flour surface again and remove one more pie crust from second box. Roll out slightly and using your star cookie cutters cut out various sizes. Place onto cookie sheet and brush with water. Sprinkle with 2 tablespoons sugar. Bake in oven for 4-5 minutes or until golden brown.
In a medium bowl, beat together cream cheese and remaining sugar. Add in lemon juice and lemon zest and mix to combine. Fold in yogurt.
Spread yogurt/cream cheese mixture over cooled pie crust and top with berries and pie crust stars. Cut into 24 squares and serve.