1. Preheat oven to 375° F. Unroll one sheet of crust, and press into a pie plate. Place in the freezer for 10 minutes. Unroll the other crust onto a baking sheet. Use star-shaped cookie cutters to cut the crust into stars. Place the stars on a parchment-lined sheet pan. Lay another piece of parchment paper over the stars. Put another sheet pan on top, so they lay flat while baking. Remove the pie plate from the freezer. Line the crust with parchment paper, and add pie weights. Place the pie plate and baking sheet with the stars in the oven. Bake for 15 minutes. Remove the stars from oven, and set aside. Remove pie plate from oven. Take out the pie weights and parchment paper. Return pie plate to the oven for 8 more minutes.
2. Reduce oven heat to 350° F. In a large bowl, whisk together the egg yolks, condensed milk, lemon juice, vanilla and salt until thick and creamy. Pour into the baked crust. Cook for 20 to 30 minutes. (The filling is ready when it no longer jiggles.) Remove from oven, and let cool. Refrigerate for at least 4 hours. Spread the whipped topping over the pie filling. Place the berries on the topping. Sprinkle the stars with powdered sugar, and arrange on top of the berries. 

Calories: 650, Fat: 28 g (13 g Saturated Fat), Cholesterol: 135 mg, Sodium: 440 mg, Carbohydrates: 90 g, Fiber: 3 g, Protein: 12 g.