Rustic Berry Pie Recipe
Want to make an easy dessert with simple ingredients that is also delicious!? Then you have to try this Rustic Berry Pie! Confession time. I feel like my pie abilities are still a work in progress. I haven't mastered the art of the crust. One day I'll get there, but right now I'm into this rustic berry pie because it embraces imperfection. That's the beauty of it. PLUS it has all the perks of regular pie, but it's waaay easier!
In case you're curious, technically you could call this dessert a galette or a crostata. Both terms identify a free-form pie with dough folded around the filling giving it a rustic look. Galettes are a French dessert and Crostatas are from Italy. But the term "rustic pie" has also been used these days, so I'm going to use that one.
Whatever you decide to call them, they're delicious and really fun to make. And if you've never made one before, your family is going to love them!
These pies require minimal effort. There are two main parts, the crust and the filling. Both are pretty simple.
The first step is to make the crust using a food processor. Add flour, salt and sugar and pulse until it's combined. Next, chop up the butter into small cubes and add it to the processor. Pulse until the dough begins to form.
Roll out the dough into a circle leaving the edges raw and rustic looking.
Step two is to wash and chop the fruits. Then combine sugar, cornstarch, nutmeg, and salt in a bowl and lightly toss it all with the fruit. Place the fruit mixture into the center of your dough and then fold the sides over. If you have too much dough covering the fruit you can just rip away some wherever needed. Again, the more rustic, the better!
The last step is to brush the top of the crust with egg whites to help give it a beautiful shine when it cooks. Let your rustic berry pie cool at least 20 minutes before serving.
Although this rustic berry pie was made in the middle of summer with fresh berries, you can easily use any type of fruit you want! It's up to you.
Rustic Berry Pie Recipe
1 1/2 cup flour
1/4 tsp salt
1 Tbsp sugar
1/2 cup unsalted butter
1 Tbsp ice water
1/4 cup brown sugar
3 Tbsp cornstarch
1/2 tsp nutmeg
pinch of salt
3 cup mixed berries
optional: icing sugar for dusting
Preheat oven to 375 degrees F. Position rack on the bottom of the oven.
Make the crust:
Combine flour, salt, and sugar in a food processor. Cut butter into small pieces and add it to the mixture. Combine until crumbs begin to form. While the processor is still running, slowly add ice water. The dough should come together at this point, but it shouldn't be sticky. Once dough as formed, scoop out on to wax paper and form into a ball. Next, roll out into a thin circle. Don't worry if edges are raw and uneven, it just adds to the charm. Place wax paper on top of baking sheet and set aside.
Make the filling:
In a medium size bowl, combine brown sugar, cornstarch, nutmeg, and salt. Toss in freshly washed and chopped fruit (you don't have to slice the blueberries or raspberries, just the strawberries), lightly combine together being careful to keep fruit together.
Spoon the fruit mixture into the center of the pie dough. Then start folding the edges inward until you've completed the whole pie. Feel free to rip off any excess dough if there's too much covering the fruit.
Brush the top of dough with egg whites to help give a lovely shine once cooked.
Cook pie for 35-40 minutes, or until crust is golden brown. Sprinkle top of rustic berry pie with icing sugar and serve alone or with a scoop of ice cream or greek yogurt.