Preheat oven to 400 degrees F. Zest and juice lemon into a large bowl. Add blueberries and blackberries, cornstarch, and sugar. Fold to combine. Hull and thinly slice the strawberries.

On a floured work surface, roll out 1 puff pastry sheet into a 12x9" rectangle. Transfer to a 9x13" rimmed baking sheet, placing 9" side of dough along longer side of pan. Repeat rolling with the other puff pastry sheet. Transfer to other side of baking sheet, overlapping slightly with first piece of dough. Press seam together tightly to seal. Trim excess and shape edges of crust. With excess dough, use cookie cutter to cut out stars.

With a slotted spoon, transfer berry mixture to crust in an even layer, leaving excess liquid in bowl. Arrange strawberries on top. Place cutouts over filling. In a small bowl, beat egg and 1 tablespoon water. Brush egg wash onto cutouts and edges of crust. Bake 45 to 50 minutes, until filling is bubbling and crust is deep golden brown. Let cool completely before cutting.

Hannaford fresh Magazine, July August 2023