1 packet of Pillsbury Pie Crust (the rolled up kind) — yes I know making your own crust is part of the gig, but its very labor intensive and quite frankly I don’t have time – this is a much faster method and it consistently turns out great.
4 cups of fruits (1 used 2 cups of blueberries, 1 cup of blackberries, and 1 cup of strawberries (chopped))
1 cup of sugar
¼ cup of flower
½ teaspoon of cinnamon
A pinch of salt
1 egg (this is for the egg wash)
A punch out cookie cutter – I used a star cut out from William and Sonoma that punch-presses it out! They are amazing!
1.Heat Oven to 375 degrees F
2. Put 4 cups of fruit in a bowl
3. In a separate bowl, mix dry substances (sugar, cinnamon and flower)
4. Then stir the dry mix into the berries and let it sit for about 10 min
5. out the pie crust and place on the bottom of the pie pan
6. Then add Fruit mixture to the pie pan and pinch the edges of the crust (see pic for reference)
7. Punch out the shapes for the top of the pie and place on top of the fruit strategically – you want to make sure you are covering a lot of the space while leaving minimal openings
8. For the egg wash: Add 1 egg to a bowl and add a splash of water, Mix together and use a spatula and gently paint the egg wash on top of the pie, this will give the crust a golden brown look when you take it out of the oven
9. Bake Pie for about 35-40 min or until the crust is a golden brown
10. Serve with some vanilla ice cream!! This recipe has almost a consistency of a cobbler because there isn’t a lot of crust. Its light, low calorie and a perfect summer time treat!