This is really just a berry pie without the pie dish. I love freeform pies like this one because they look so irresistible and they are so much easier to make than a traditional two crust pie. See how the berry juices are oozing right out? Am I right?
- 3 C. assorted fresh berries, mine were blackberries, raspberries, and blueberries
- 1/4 C. flour
- 1/2 C. sugar
- pinch of salt
- 1 t. cinnamon
- 1 10″ pie crust- here is my recipe for pate brisee, or use store-bought
- 2 T. butter, cut into small chunks
In a bowl, combine the berries with the flour, sugar, salt and cinnamon. Toss to combine. Heat the oven to 400 degrees. Place the pie crust round on an ungreased baking sheet. Spoon the berry mixture out into the middle of it. Fold up the edges of the crust so that they contain the berries, fold and crimp as you go.
It shouldn’t look too perfect, you are going for rustic here. Dot the top of the berries with butter. Bake for about 35 minutes, or until the crust is golden brown and the juices are bursting in slow bubbles. Cool to room temperature before serving with vanilla ice cream.