Quickie Summertime Dessert
by Kimberley Thompson, Tastemaker in Residence
4 cups equally diced seasonal fruit: strawberries, blueberries, raspberries, peaches or rhubarb.
1/2 cup granulated sugar
2 Tbsp cornstarch
3 Tbsp flour
1 Tbsp freshly grated lemon zest
1 refrigerated pie crust
1 egg white, beaten
- Mix dry ingredients and lemon zest together; then mix into fruit. Let sit for 15 minutes to juice.
- Open up one refrigerator pie crust that has sat out at room temp for 15 minutes. Place on parchment lined baking sheet: roll thinner with rolling pin. Paint entire crust with beaten egg white.
- Pile fruit in center of pie crust; gently move around until it’s an even layer within 1 1/2" of edge. Fold and crimp crust back over top of fruit. Brush crust with egg white; sprinkle white sugar on crust.
- Bake at 425° for 22 to 24 minutes. Cool for 15 minutes before cutting so juices can solidify.
This summertime dessert tip promises to WOW your guests.