As summer approaches, we’re dreaming of berry desserts. Grocery shopping these days, however, fills us with unease. The good news is that you can easily bake with the frozen fruit you may already have in your freezer. To avoid a soggy mess, just add a little extra corn starch, and don’t thaw frozen fruit before baking.
1 pie crust
1 ½ lbs frozen fruit
¼ cup granulated sugar
2 tsp lemon juice
2 Tbsp cornstarch (1 ½ Tbsp if using fresh fruit)
⅛ teaspoon salt
1 large egg
Coarse or granulated sugar for sprinkling
Preheat oven to 400F.
Transfer chilld pie crust to a parchment paper-lined baking sheet. Prepare egg wash by whisking egg and 2 tsp water in a small bowl. Use a pastry brush to lightly brush your pie dough with egg wash.
Transfer fruit to the center of your crust, leaving a 2” perimeter of fruit-free crust. Fold the perimeter of your crust carefully over the fruit filling and pinch together to secure (you should have a nice circle of exposed fruit in the center). Brush the folded-over pastry with egg wash and sprinkle with sugar.
Transfer to 400F oven and bake for 30-35 minutes or until the fruit is bubbling and the crust is a nice golden color. Allow cooling before slicing and serving.
Recipe & photo courtesy of sugarspunrun.com