In keeping with the “easy supper” theme, this is one very easy dessert. Both the crust and the filling comes together in minutes and I think it’s a good idea to have a few crusts stored in the freezer. You can vary your filling and use whatever fruit looks best in the market. I had a hankering for blueberries and topped with ice cream, this was the perfect ending to out picnic dinner.
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 stick (8 tablespoons) cold unsalted butter
about 1/4 cup ice water
1 egg, beaten (for egg wash)
1-2 tablespoons sugar (for crust)
Mix flour, salt and sugar in a bowl. Cut butter into cubes and toss with flour mixture. With a fork or pastry blender, cut butter into the flour until it’s the size of small peas. Mix the water in by the tablespoon until the dough comes together. Form the dough into a disc, wrap in plastic and refrigerate for at least an hour.
1 pint blueberries, washed, stems removed
zest of one lemon, grated
1 tablespoon flour
1 tablespoon sugar
Dry off blueberries and toss in a bowl with, lemon zest, sugar and flour.
Preheat the oven to 400 degrees.
Roll out crust into circle. Place on a rimmed baking sheet. Spoon berries in to the center of the dough, leaving a 2″ border around the edge. Fold dough up around the berries. Brush edge with egg wash and sprinkle with sugar.
Place in pre-heated oven and bake for about 40 minutes, until the crust is browned and the filling is bubbling. Remove from oven and cool on rack. Serve warm or at room temperature with vanilla ice cream. Happy Summer! Serves: 4-6