We love berries around here….fresh, baked or even straight from the fridge by the handful! A holiday makes me want to bake something special so thought “Why not make a pie with the great berries I just picked up at Whole Foods?”
I still had a few frozen crusts from my last round of crust making. I shared my Apple Galette with you a while back. Making a Rustic Pie or Galette is my favorite because it doesn’t have to be perfect. That takes A LOT of pressure off. Honestly I wasn’t sure how they’d be since they’d been frozen since October….I’m not an expert on frozen goods and don’t freeze much. They were fantastic!
They were double wrapped in plastic and placed in a freezer bag. I pulled them out for an hour to thaw on the counter and then refrigerated for 1 hour to chill. You can find the recipe for the crust here.
Simply roll out the crust (I’ve had my blue rolling pin for ever and think I need this marble one), fill with your favorite berries, sprinkle with a bit of sugar and voila! You are ready to bake.
Bake at 350 degrees for 35 minutes or until fruit is bubbly and crust is beginning to turn golden. Remember if you are baking with Cup4Cup or another gluten free flour, it won’t brown quite as much as traditional wheat flour so don’t wait until it is fully golden brown or it will be burned!
I used Caster Sugar on this one. I’d never used it and a friend dropped some by a few weeks ago. It’s a super fine sugar and so pretty on this pie. This is great warm with ice cream or whipped cream and even the next day for breakfast.
Happy summer baking!
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