Roll half the pastry into thin circle (less than 1/8 inch) on lightly floured surface. Line 9-inch pie plate. Trim pastry 1 inch larger than plate; fold under to form standing rim. Flute edge. Prick pastry thoroughly with fork. Bake at 450°F for 12 to 15 minutes or until lightly browned. Cool.
Meanwhile, roll remaining pastry very thin and cut into hearts using cookie cutter or paper pattern. Place on ungreased cookie sheet. Mix egg and water; brush over pastry hearts and sprinkle with sugar. Bake at 425°F for 8 minutes or until lightly browned. Cool.
Mix gelatin and pie filling mix in saucepan. Stir in water. Cook and stir on high heat until mixture comes to boil. Remove from heat and let stand 5 minutes. Arrange strawberries, cut-side down, in pie shell. Pour gelatin mixture over berries. Refrigerate 3 to 4 hours or until set. Arrange pastry hearts on pie filling.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.