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


  1. Mix dry ingredients and lemon zest together; then mix into fruit. Let sit for 15 minutes to juice.
  2. 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.
  3. 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.
  4. Bake at 425° for 22 to 24 minutes. Cool for 15 minutes before cutting so juices can solidify.

Cooks Note

This summertime dessert tip promises to WOW your guests.