Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh blueberries
- 2 ripe peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon lemon juice
- 1 box (14.1 oz) refrigerated pie crusts
- 2 tablespoons butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- Optional: Vanilla ice cream, for serving
Instructions
- In a large mixing bowl, combine the sliced strawberries, blueberries, and peaches. Add granulated sugar, all-purpose flour, and lemon juice. Gently toss until all the fruit is evenly coated.
- Preheat your oven to 375°F (190°C). Pour the fruit mixture into a 9×13 inch baking dish, spreading it evenly. Dot the top with small pieces of butter.
- On a lightly floured surface, roll out one of the pie crusts to fit the top of the baking dish. Carefully place the crust over the fruit filling. Brush the top with egg wash and cut slits for steam to escape.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the fruit filling is bubbly. Let it cool slightly before serving.
Notes
- For a richer flavor, use brown sugar instead of granulated sugar in the fruit filling.
- Add a pinch of cinnamon or nutmeg for extra warmth.
- If the crust browns too quickly, cover loosely with foil during the last 15 minutes of baking.
- Experiment with other berries or fruits if desired.
- For individual servings, divide the fruit mixture into ramekins and top with small circles of pie crust.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 375 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg