1 round all butter pie crust dough (1/2 recipe)
1 package unflavored gelatin
1/2 cup plain Greek yogurt
1/4 cup raw sugar
1/4 cup lime juice
2 cups blueberries
4 cups fresh strawberries
1 cup sugar
2 tablespoons cornstarch
Preheat the oven to 375º F. Roll out the pie crust dough and fit into a 10″ pie plate (see note*). Press the crust into the plate and crimp the edges as desired. Line the inside of the dough with parchment and fill with pie weights or dried beans. Bake for 15-20 minutes or until the crust is golden brown. Remove the crust from the oven and allow to cool. Remove the weights once they are cool enough to handle.
In a small saucepan combine 1/4 cup of water and 1/2 package of unflavored gelatin and allow to sit for five minutes to let the gelatin bloom. Heat over medium heat until gelatin is dissolved. In a medium bowl whisk together yogurt, raw sugar, and the lime juice. Slowly stir in the gelatin until smooth. Pour into the baked crust and refrigerate until firm, at least 2 hours. Spread blueberries over the refrigerated yogurt layer followed by 3 cups of strawberries.
When the yogurt layer is firm, add remaining gelatin to a saucepan with 1/4 cup of water and let rest for 5 minutes. Heat over medium heat until the gelatin is dissolved, about 2 minutes. Add in 1 cup of strawberries, sugar, and cornstarch. Cook until strawberries start to boil. Pulse with an immersion blender until smooth. Continue cooking for an additional 5 minutes. Remove from heat and pour slowly over the strawberry layer of the pie to coat evenly.
Refrigerate the pie until the gelatin glaze is firm or until ready to serve. Serve cold with whipped cream, if desired.
*You can use a smaller pie plate and adjust the fruit amounts to fit.
Makes 1 pie.