it’s not a secret that i love checking out all the local farmers markets. i have told you this before but i have a tendency to turn into a bit of a berry hoarder. i freak out that the seasons are so short! cherries, blueberries, raspberries, strawberries… they do not last that long here. so i buy boxes and boxes of them and freeze them for winter. maybe one day i’ll start canning them again once i get over my fear of botulism.
i canned so many berries one year and threw them all away because i googled botulism. i laid in bed that night convinced that my face was going numb and i was dying of botulism. (in addition to being a hoarder i’m a total hypochondriac) so stupidly tossed them all into the garbage. sad sad day.
BUT freezing = totally ok. but there is still nothing better ever than fresh berries from the market. and this dessert is so simple and looks so beautiful whoever you make it for will think you slaved all day on it. it’s a great dish for those of us who are a little baking challenge. yes. i abby hoppen albers am baking challenged. not a complete loser but a loser enough to keep things super simple. baking for me takes a lot of concentration and i have to do when i’m relaxed and have plenty time.. except for when making this dessert.
here is what you need
3 cups of berries or fruit (i used currents, raspberries and cherries) but in the past i’ve used peaches, strawberries, blueberries etc.
1/2 cup of sugar
pinch of salt
squeeze of lemon and a couple shaves of the rind for some zest
3 tbsp of corn starch
1 pre made pie crust. (you can make your own but… if we’re keeping it simple..)
1 egg scrambled up for brushing the crust.
1. preheat your oven to 375 degrees F
2. in a large bowl gently toss all the ingredients together until well incorporated. reminder be gentle! don’t squish all the berries. if you feel like it’s super liquidy (that is a scientific term) add a bit more corn starch.
3. roll the dough out on to a baking sheet lined with parchment paper. gently spoon the fruit in to the middle of the circle leaving about a half inch between the fruit and the edge of the dough. if the juices spill out no biggie just grab a paper towel and dab it up.
4. once the fruit is spread into the circle (again leaving that half inch of space) turn the side up and ruffle the edges by pinching the dough together to make a wall of dough to hold in the berries.
5. give the exposed crust a nice little swash with the egg wash. this will make it crispy and crunchy as well as holding the dough up together. sprinkle with some sugar for a little crystallization.
6. bake for 30 – 40 minutes. once you hit that 30 minute mark keep an eye on it because you don’t want to burn it.
7. allow it to cool for a good 15 minutes because it will need to set up. if you slice n dice it right away it will slop all over the place. being a little patient will give you nice beautiful pie like slices.0