Instructions: Combine 1-1/4 cups sugar, cornstarch, and tapioca in a large bowl; stir well. Add berries and liqueur; toss gently. Set aside.

Prepare piecrust sheet according to package directions for a filled one-crust pie using a 9-inch pieplate.

Flute edges and bake at 450 for 9 to 11 minutes. (If crust puffs up, gently press back to bottom and sides of dish with back of a wooden spoon.) Unfold remaining piecrust sheet; sprinkle with flour. Using a 3-inch heart shaped cookie cutter, cut out enough hearts to overlap around edge of pie; reserve extra piecrust. Set aside.

Spoon filing into prepared pastry shell; arrange hearts, overlapping slightly, around edge of pie with tips pointing to center. Using a heart-shaped canape cutter, cut remaining piecrust sheet into heart shapes. Place small hearts over filling (turn opposite direction from larger hearts). Place pie on baking sheet; bake at 375 for 1 hour. Combine remaining 1 tablespoon sugar and cinnamon; sprinkle over pies.

Cool completely.

Yield one 9-inch pie. Kitchen Ease:
Cover edge of piecrust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

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