Hi, I’m Deb from Cooking On the Front Burner and happy to be contributing for Julie with a post on desserts. When Julie asked if I would like to do this, I was excited for a few reasons… I love desserts, I love making desserts but I can’t eat all the desserts! So that is where the DIY Guy (aka the Mr.) comes in handy, he can eat all the desserts (and somehow manage to keep thin) and his co-workers love desserts – it’s a win-win for us all! I always taste what I make but then happy to pass them on… I will even take requests… so let me know if there is something you would like me to make. I’ll be back posting in a couple weeks.
Let’s get back to this dessert – I think you will love it! It is so easy and a great way to use seasonal berries. Don’t bother making your own crust…keep it simple: a pre-made will do just fine. The berries are tossed in cornstarch and sugar, placed on the crust and then baked for 15 minutes. Viola! Done! Impress your family and friends! Want to make it even more special? Top with some whipped cream. Enjoy!
- 1 unbaked pie crust
- 3 cups assorted berries (strawberries, blueberries, blackberries, and/or raspberries)
- 2 tablespoons sugar
- 1 tablespoon corn starch
- 1 egg, beaten
- Additional sugar
- Preheat oven to 450 degrees F.
- Follow directions on pie crust box and bring to room temperature for about 30 minutes. Place on cookie sheet that is lined with parchment paper.
- In a large bowl, combine the corn starch and sugar; add the berries and gently toss until well coated.
- Place berries on crust leaving 2" around.
- Fold dough over berries overlapping as above.
- Brush with egg and sprinkle with sugar.
- Bake for 15 to 20 minutes until golden brown. Let cool for at least 30 minutes before slicing.
- If desired, top with whipped cream.