This is a favorite recipe of mine, because of it’s simplicity and quick preparation. I have used strawberries and blueberries here because of our huge harvest at the strawberry patch!
1 package of pie crust mix
approx. 2 1/2 cups fresh strawberries
1/2 cup fresh or frozen blueberries
1/4 cup flour
1/2 cup sugar
Preheat oven to 400F. Mix the pie crust mix according to directions. Roll out to about 10 or more inches in diameter. Don’t worry if it’s not a perfect circle, just do not let the dough get too thin. Lift carefully and place on a non-stick baking sheet or one lined with parchment or a silpat mat. Mix the fruit, flour and sugar together and spoon into the center of the pie crust. Spread the fruit mixture to a few inches from the edges. Fold the crust in a free-form up and over the fruit. Use a little brushed water to keep the edges folded over and stuck to each other if necessary . Sprinkle the top of the fruit with a little extra sugar if desired and bake for about 30 minutes or until pastry is golden. Allow to cool slightly before transferring to a platter.