Ingredients

The following ingredients have 4 Servings
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 cup cherry pie filling with more fruit (from 21-oz can)
  • 1 cup blueberry pie filling with more fruit (from 21-oz can)
  • 2 teaspoons red, white or blue decorating sugar
  • 1/2 cup Cool Whip frozen whipped topping, thawed
  • 1 teaspoon red, white and blue patriotic sprinkles

Instruction

  • Heat oven to 425°F. Line cookie sheet with cooking parchment paper. Remove one crust from pouch. On lightly floured surface, unroll crust, and roll to 12-inch circle. With 3 1/2-inch round cutter, cut 6 rounds from crust; repeat for remaining crust. Press circles into 12 ungreased regular-size muffin cups. Reserve crust scraps for star cutouts.
  • Spoon 2 generous tablespoonfuls cherry pie filling into 6 of the muffin cups. Spoon 2 generous tablespoonfuls blueberry pie filling into remaining 6 muffin cups.
  • Bake 18 to 22 minutes or until golden brown and filling is bubbly. Cool completely in pan, about 1 hour. With knife, loosen edges; remove mini pies from muffin cups.
  • Meanwhile, use 1 1/2- to 2-inch star cookie cutters to cut 12 to 24 cutouts from remaining dough, rerolling scraps as needed. Place cutouts on cookie sheet; lightly brush with water, and sprinkle with decorating sugar.
  • Bake 5 to 7 minutes or until golden brown. Transfer to cooling rack to cool completely while pies are cooling.
  • Before serving, top each with 2 teaspoons whipped topping and sprinkles; top each with 1 to 2 pie crust stars.