With local berries at their peak it's easy to grab baskets of berries at a passing fruit stand, but you can also use frozen fruit for this rustic pie.
- pastry for couple crust pie
- 1 egg white, beaten slightly for egg wash
- 5 cups berries ( I used a mix of blueberries, raspberries and blackberries)
- 3/4 cups sugar
- 1/4 cup flour
- 1/4 cup minute tapioca
- coarse sugar for decor (optional)
- 1/2 cup flour
- 1/2 cup white or brown sugar
- 1/4 cup butter
- 1/2 cup sliced almonds
- Preheat oven to 400 F.
- Mix pie crust. ( if you do not have a recipe - cut 1/3 cup shortening and 1/3 cup butter into 1 2/3 cup flour and 1 tsp salt until it has even small crumbs. Stir in 1/4 cup cold water with 2 Tbsp sour cream. Stir with fork for a minute or so, until you can shape it into a ball.)
- On top of flour dusted parchment paper, flatten pastry ball into a circle, using your hands. (wet counter under paper slightly so keep paper from slipping)
- Roll out to about a 16 inch circle, using flour to dust as needed. Transfer with parchment paper onto pizza pan.
- Brush pastry with some of the egg wash and spread with berries, leaving about a 3 inch border.
- Fold pastry edge over the fruit, brushing top of edge with the rest of the egg wash. Sprinkle pastry edge with coarse sugar and sprinkle fruit with crumb mixture. Trim off extra parchment paper.
- Bake in bottom third of oven for 15 minutes, then turn down the temperature to 350 F and continue baking about 45 minutes until juices bubble through the crumbs. Lightly cover crumb section with foil for final 15 - 20 minutes if they get too dark. Place pan on rack to cool to room temp or serve slightly warm with ice cream.