Mixed Berry Pie á la Mode

The flavors of summer shine in this berry-packed pie, made all the sweeter with a scoop of classic vanilla ice cream!

1 large orange

1 pkg. (11 oz.) piecrust mix

1 cont. (16 oz.) strawberries, halved

3 cont. (6 oz. each) raspberries, blueberries and/or blackberries

1/2 cup + 1 Tbs. sugar

3 Tbs. cornstarch 1 tsp. vanilla extract 1 egg, beaten Vanilla ice cream, optional

Grate 1 1/2 tsp. zest and squeeze 1/3 cup juice from orange. Prepare piecrust mix according to package directions, substituting orange juice for water. Reserve 1/3 cup dough. Roll remaining dough into 11" round. Fit into 9" pie pan; fold under excess dough around edge. Flute edge as desired; freeze 20 minutes.

Between 2 sheets of plastic wrap, roll reserved dough out to 1/4" thickness; slide onto baking sheet. Freeze until ready to use. In bowl, combine fruit, 1/2 cup sugar, cornstarch and vanilla; let stand 15 minutes.

Preheat oven to 425°F. Transfer fruit mixture to pie shell. Using 2" and 3" starshaped cookie cutters, cut out stars from remaining sheet of dough, rerolling scraps as needed. Place stars over filling. Brush with egg; sprinkle with remaining sugar. Bake 10 minutes. Reduce oven temperature to 350°F. Bake 40 minutes. Tent with foil; bake 40 minutes or until golden and bubbly. Cool on rack 3 hours. If desired, serve with ice cream. Servings: 8 Calories: 333 Protein: 5 g. Fat: 13 g. (3 g. sat.) Chol.: 23 mg. Carbs.: 50 g. Sodium: 304 mg. Fiber: 5 g. Sugar: 22 g. Kitchen time: 20 minutes. Total time: 4 hours, 50 minutes.