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These rustic free-formed pies are perfect for a simple dessert. Top them with vanilla ice cream and freshly whipped cream if you like. For a very flaky crust, be sure to keep the dough cold and not overwork it.

By / Photography By Jessica Robinson | June 30, 2017

Ingredients

Crust
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • ½ cup (1 stick) unsalted butter, cold
  • 4 ounces cream cheese, cold
  • ice water
Berry mixture
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup strawberries, sliced
  • ¾ cup granulated sugar
  • 2 tablespoons lemon juice
  • 3 tablespoons instant tapioca
  • 1 beaten egg

Preparation

In a large bowl, add the flour, salt and sugar. Using a pastry cutter or 2 forks, cut in the butter and cream cheese until you have peasize pieces. Add a little cold water at a time until you can gently squeeze the mixture together with your hands. Place the dough in a large zip-style bag and refrigerate for 2 to 3 hours or overnight.

In a large bowl, combine berries, lemon juice, sugar and tapioca. Stir gently with a spoon and set aside.

Preheat oven to 400°. Lightly dust a work surface with flour and roll out the dough into ¼-inch-thick rounds. Place rounds onto a parchment-lined half sheet pan. Spoon the fruit mixture evenly onto the center of each pastry. Fold up edges, crimping gently as you go. The berry filling will be visible in the center. Brush with egg wash. Bake in preheated 400° oven for about 25–30 minutes, or until nicely golden brown and fruit is bubbly. Let cool slightly, then serve topped with vanilla ice cream and whipped cream.

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Ingredients

Crust
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • ½ cup (1 stick) unsalted butter, cold
  • 4 ounces cream cheese, cold
  • ice water
Berry mixture
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup strawberries, sliced
  • ¾ cup granulated sugar
  • 2 tablespoons lemon juice
  • 3 tablespoons instant tapioca
  • 1 beaten egg
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