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Ingredients
- 1 whole Refrigerated Pie Crust (9 Inch)
- 3 cups Fresh Fruit, Cut Into Bite-sized Pieces (Feel Free To Use More Or Less; I Used Strawberries, Blueberries And A Nectarine)
- 2 Tablespoons Sugar, Plus 1 Tsp. For Sprinkling On Crust
- 1 Tablespoon Cornstarch
- 1 whole Large Egg, Beaten
Method
- Preheat oven to 425 degrees. Gently unfold and lay out pie crust on a baking sheet lined with parchment or on a baking stone.
- In a separate bowl, gently mix together the (sliced) fruit, sugar and cornstarch. Then pour into a strainer to release any extra juices. (Just baking this will release plenty!)
- Pour the mixture in the center of the unfolded pie crust leaving a 2-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats.
- Then brush the egg onto the crust, and sprinkle with the remaining tablespoon of sugar.
- Bake in preheated oven until crust is lightly browned, 12 to 15 minutes. Serve warm or at room temperature.
- (See "Related Blog Post" link for additional pics and info!)
