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Patriotic Potato Chip & Pretzel Pie

Recipe Type:	Dessert and Breads
Ingredients:
For Pie Crust: 2 cups flour 2 cups Golden Flake potato chips, crushed 2 tablespoons granulated or brown sugar 1/2 cup shortening 4-6 tablespoons cold water   For Pie Filling: 1 gallon vanilla ice cream 1 quart fresh Alabama-grown strawberries, sliced 1 pint fresh Alabama-grown blueberries 2 tablespoons corn syrup 1 package Golden Flake pretzel sticks
Directions:
Pie Crust In a medium bowl, mix flour, potato chips and sugar. Mix in 1 tablespoon of shortening at a time with a fork until thoroughly mixed. Stir in water until well-mixed. In a 12x8 inch baking dish, press mixture evenly to coat bottom and sides of dish. (Don't let the mix gather in the corners. More bare spots on the bottom are better than on the side.) Bake at 425°F. for 20 minutes. Check the last few minutes so pie doesn't burn. Remove pie from oven and let cool.   Pie Filling Let ice cream soften in a large bowl out of the package. Blend together with fork until it is smooth but not liquidity. Spread the softened ice cream on top of the cooled pie crust. Refreeze the ice cream and pie crust for at least 30 minutes. While ice cream is refreezing, cut up the strawberries into 5-6 slices each and mix with corn syrup in a pour able container. Remove ice cream from freezer and decorate in the shape of a flag. Use pretzel sticks to outline the strips on the flag. Blueberries are stars and the strawberry mix can be poured into every other stripe. Place red on top and bottom and 13 stripes if you can. Keep in freezer for at least one hour before serving. Just cut and serve from the same dish.