Patriotic Pie: serves 8

Crust

·        1 package blueberry muffin mix, separated

·        ¼ cup butter softened

Filling

·        1 quart vanilla ice cream, softened (see tips below)

·        ½ cup crumb mixture reserved from crust

Topping

·        Can of blueberries from mix (I prefer fresh or frozen blueberries, defrosted) 

·        1 pint fresh strawberries, rinsed, drained and sliced

·        2 TBSP sugar (optional)

1.     Preheat oven to 400 degrees F. Grease 9-inch pie plate.

2.     For crust, place muffin mix in medium bowl. Cut in butter with pastry blender or two knives. Spread evenly in ungreased 9-inch square baking pan. Do not press down. Bake at 400 degrees for 10 to 12 minutes. Stir. Reserve ½ cup crumb mixture for filling. Press remaining crumb mixture against bottom and sides of pie plate to form crust. Cool completely. (In a hurry, stick the crust mixture in the freezer for a few minutes to cool.)

3.     For filling, spread ice cream over crust. Sprinkle with reserved crumb mixture. Freeze several hours or until firm.

4.     For topping, rinse blueberries from mix with cold water and drain. If using fresh blueberries just rinse them off. For frozen blueberries, defrost first according to package directions. Combine sliced strawberries with sugar if desired.

5.     To serve, let pie stand 5 minutes at room temperature. Top with blueberries and strawberries. Cut into 8 wedges using sharp knife.

Tips: 1. Ice cream can be softened by allowing to stand at room temperature for 15 minutes or placed in the refrigerator for 30 minutes. 2. Hold off on preparing topping until just before you are ready to serve the pie. 3. A nice way to present your pie is to arrange you blueberries in the middle and sliced strawberries around the blueberries in a circular fashion.

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