Open-Faced Rustic Berry Pie

The King Arthur Flour Baker's Companion defines rustic as "the method of shaping the crust". I define it as "well, the edges of my crust did not turn out as pretty as I wanted".

Open-Faced Rustic Berry Pie is the easiest pie I have made up to this date. (Granted, this is not a well seasoned baker here). Basically all you do is roll out the dough, toss the berry mixture in the middle, fold over the dough and you made a pie!   The recipe is originally from the book, but with a few modifications.

Ingredients

• One 9 inch single pie crust (follow link for recipe)
• 1 cup sugar
• 3 tablespoons cornstarch
• 3 cups berries

Preheat oven to 425° F.
Take aluminum foil on cookie sheet, spray with oil. Roll pie crust flat on sheet. (The edges might hang off, this is ok). Set aside.

In a separate bowl, stir together sugar and cornstarch. Add berries. I opted for strawberries and raspberries since they were on sale. Stir ingredients together. Poor in middle of pie crust, leaving a 3 inch gap between berries and pie crust edge. Fold the dough over the berries, leaving a 4-5 inch hole exposing berries.

Steps for folding over dough.

 
Place in oven, bake 20-30 minutes, or until berry mixture begins to bubble and crust turns brown. Let cool for 15-30 minutes, serve with a scoop of ice cream and a cup of coffee!

I am so very looking forward to my berries this summer so I can make this pie with them.
Hope you enjoy the recipe!

Nancy Jane