Saturday, March 8, 2014

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.

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


  1. We love this pie! You're invited to come link it up (and your other pie recipes you may have) at our Pie Party here:

    Have a great day,