Temia

1 box PIE CRUST POWDER SUGAR 4oz WHITE CHOCOLATE 3 cups half STRAWBERYS 2 cups BLUEBERRIES 10 tbs GRANULATED SUAGAR 4 tbs WATER 2 TBS CORNSTARCH ---------------------------- 1. preheat oven 450'. unroll PIE CRUST in ungreaded glass pie plate. press crust against edges. prick bottom and sides with fork. bake 10-12 minutes(until light brown). cool completly about 30 minutes. 2. cut out small hearts from second PIE CRUST. bake on cookie sheet 5 minutes. let cool. dust with POWDER SUGAR 3. slice few CHOCLATE curls from WHITE CHOCLATE bar. 4.melt rest of WHITE CHOCLATE bar in double boiler on stove top medium 1-2 minutes. spread at bottom of cooled PIE CRUST. refrigerate 10 minutes. 5. place 3 1/2 inc biscut cutter in he center of pie shell suround with STRAWBEERIES. fill center with BLUEBERRIES. 6. place rest of straberries in sause pan with 5 tbs GRANUATED SUAGR and 1 tbs WATER. boil on medium high. crush STRAWBERRIES. strain juice put about 2/3 back in pan. mix 1 tbs of CORNSTRCH with 1 tbs WATER. add CORN STARCH micture to STRAWBERRIES juice mixture. cook over low heat 4 minutes. spoon over STRWAWBERIES and refregarte 10 minutes. 7. clean sause pan. add remaining BLUEBERIES, 5 tbs GRANUATED SUGAR and 1 tbs WATER. boil and crush BLUEBERRIES. strain and return pan with 1 tbs CORNSTARCH and 1 tbs WATER cook over low. 8. refrigerate pie 2 hours. remove center ring. decorate pie with CRUST PIE hearts and chocolate swirls.