• Make the 2-layer pie crust of Sandra Guttierez from a previous blog post recipe. Click here. Or use store-bought pie crust.
• On a floured surface, roll out the chilled dough with a rolling pin. Roll out dough between two pieces of parchment or wax paper.
•  Place the pie crust on a 9-inch pie plate. Trim the sides and press firmly against the rim. Pierce the pie crust with a fork on two sides. Bake at a pre-heated oven of 375 F degrees for 20 minutes till slightly brown.
• While the bottom pie crust is pre-baking, prepare the fruit filling. Slice the mangoes and discard the pit. Using a baller, scoop round mango shapes.  Set aside, covered in the refrigerator.
• Wash, hull and slice strawberries in halves. Set aside.
• When bottom pie crust is done, take out of the oven. Fill the pie with the mangoes and strawberries. Sprinkle the cornstarch, lemon juice and sugar. Mix gently taking care not to get fruits mushy.
• Separately, roll out the second pie crust layer on the counter. Cover the entire pie  filling with the top crust. Seal the edges with egg wash mixture of egg, milk and water  by pressing firmly with your fingers or using a fork. Pierce holes on the top of the pie crust with the fork.
• Brush the egg wash with milk on the top pie crust. *Note: I place my pie to bake on a flat, shallow baking tray to catch any drippings. Bake the pie at 375 F for 50 minutes till the top crust is golden brown. Serve warm with a scoop of vanilla ice cream if desired.
• Give a culinary coloring book gift any day: No need to wait for Mother's Day before or after the occasion. Relax and unwind with my "COLOR and COOK Food Coloring Book: Asian-Filipino Food" by Elizabeth Ann Quirino. There are over 20 original, hand drawings which I created for you to color, be inspired to cook from the blog recipes and share the finished art with friends. Click here to buy my culinary coloring book.

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