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- 1 (15-oz.) pkg. Hy-Vee ready-to-bake 9-inch pie crusts, (2 ct.)
- ½ cup Hy-Vee canned blueberry pie filling or topping
- ½ cup Hy-Vee canned cherry pie filling or topping
- ¼ cup Hy-Vee powdered sugar
- 1 ½ tsp Hy-Vee 2% reduced-fat milk
Preheat oven to 450°. Line bottom of 8-inch springform pan with parchment paper; set aside. On lightly floured surface, roll out 1 pastry crust into a 12-inch round. Cut into 18 pastry rounds using 2¼-inch round cookie or biscuit cutter. Repeat rolling out remaining pastry crust and cutting into an additional 18 rounds.
Spoon blueberry pie filling in centers of half of rounds using about 1 teaspoon for each round. Repeat using cherry pie filling for remaining rounds.
Pinch edge up in four corners on each pastry round to form a side around pie filling while keeping the top open. Place filled pastry rounds, open tops up, in prepared pan, alternating between cherry and blueberry rounds.
Bake 25 to 30 minutes or until pie crust is lightly browned. Cool pie in pan on wire rack. To serve, remove side from springform pan; transfer pie to serving platter. For glaze, stir together powdered sugar and milk to make a drizzling consistency; drizzle over pull-apart pie.