Rustic Fruit Pie

Four Ingredients, Simple Rustic Fruit Pie

I’m all about low effort and high flavor yield. This dessert fits the bill. It’s just one pie crust, whatever frozen fruit you have, some sugar and cornstarch. That’s it. The single crust, folded over itself is what gives this simple, rustic pie its homey, made-by-grandma look.

Freeze Your Pie Crusts

This pie crust had been frozen 3 months – a leftover from the Christmas baking season. We typically think of freezing food as something that will decrease food quality but that’s not the case for pie dough.

Don’t Worry About Using Fresh Fruit

Frozen fruit is picked at its peak then quickly frozen so it might retain more nutrients than fresh. I’m not saying this dessert is health food – but I am saying that something made from your hand that uses no trans fats, and fruit beats similar store-bought desserts.

So there you have it. A delicious dessert (chock full of healthy antioxidants from the fruit) made with ingredients you most likely have on hand.

It’s So Simple!

Rustic Fruit Pie

Defrost or make a single pie crust. Roll it out, combine frozen fruit with sugar and cornstarch, plop the fruit on the pie crust and fold up the edges of the crust. Bake at 350 for roughly an hour.

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Course Dessert

Cuisine American

Servings 6

Ingredients

  

• 1 pie crust
• 6 oz frozen fruit of choice ~ 1/2 of a 12 oz bag
• 1 T cornstarch
• 1/2 - 3/4 cup sugar
• 1 T sugar to sprinkle on the crust
• 1 whole egg beaten and painted on the pie crust

Instructions

 

• Preheat your oven to 350, set your rack at the lowest one-third position
• Roll out the pie crust and place in something smaller than a regular pie plate. A rectangular 9 x 7 dish works well
• Mix the frozen berries, cornstarch, and sugar in a bowl.
• Pile the berries in the pie dough and gently fold the perimeter of the dough up an over, making a "lid" with a hole in the middle. The crust should not cover the top of the pie completely.
• Beat the egg. Paint the top of the pie crust with the egg wash and sprinkle with granulated sugar.
• Bake at 350 for about an hour. You'll smell it before then, and that's when it's time to peek in the oven and make sure all is ok. Leave it in until the fruit is bubbling and the crust is a rich golden-brown color.

Notes

Fresh or frozen blueberries work. Feel free to mix up the fruit - you just need enough to fill the center of the pie dough. I've made this with a small container of fresh blueberries and 2 fresh pears.