American Flag Berry Cobbler

Instructions

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1. - Spray a Wilton baking sheet with vegetable cooking spray.
2. - Line the pan with three pie crusts, pressing the dough together to cover the bottom and up the sides, allowing a slight overhang. Trim any excess, then shape the dough to create a raised rim, about « inch high. Finish by crimping the edges with a fork.
3. - On a lightly floured surface, roll out the excess dough and cut into 20 stars using mini star-shaped cookie cutters.
4. - Roll out the remaining crust and, using a pizza cutter or a sharp knife, cut the remaining pie crust into 5 long, 1-inch-wide strips to create stripes across the top of the cherry pie filling.
5. - Use one of the long strips to create a small rectangular barrier in the top-left corner of the sheet pan for the blueberry pie filling.
6. - In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the egg wash over the stars and stripes. Set aside the remaining egg wash.
7. - Fill the large area with the cherry pie filling, and fill the small rectangle with blueberry pie filling.
8. - Arrange the stars on top of the blueberry pie filling and create 4 stripes on top of the cherry pie filling with the long strips of dough.
9. - Brush the crimped edges of the pie crust with the remaining egg wash and sprinkle the stars and stripes with Wilton white decorative sanding sugar sprinkles. Refrigerate for 20 minutes to chill before baking.
10. - Meanwhile, preheat the oven to 450°F.
11. - Bake for about 25 minutes or until the crusts are golden brown and the pie filling is bubbling. If the edges of the crust start to brown, cover with foil and continue baking until golden brown.
12. - Let the pie cool for about 15 minutes before slicing.