Red, White, and Blueberry Pie

Ingredients:

1/2 cup granulated sugar

1/2 cup all-purpose flour

1 1/2 cups half-and-half

2 large eggs

1 teaspoon vanilla extract

1 baked (9 inch) pastry shell

1 1/2 cups fresh blueberries

2/3 cup granulated sugar

2 tablespoons cornstarch

2 tablespoons dry strawberry gelatin

2/3 cup water

3 pints fresh strawberries

Garnish: fresh mint sprigs

Directions:

Combine 1/2 cup sugar and flour in a heavy saucepan; gradually whisk in half-and-half and eggs. Bring to a boil over medium heat, whisking constantly; boil for 1 minute or until thickened. Add vanilla and then cool.

Spoon custard mixture into baked pastry shell.

Arrange blueberries over the custard mixture.

Combine 2/3 cup sugar, cornstarch, and dry gelatin in a saucepan; gradually stir in 2/3 cup water. Bring to a boil, stirring constantly; boil for 1 minute. Pour half of mixture over blueberries. Chill for 30 minutes or until set.

Arrange strawberries over the blueberries; drizzle with the remaining gelatin mixture. Chill until set.

Garnish, if desired, with fresh mint sprigs.