A croustade is an edible container, often holding savory mixtures. This dessert version uses a pie crust as the container and it is filled with fresh summer blackberries, mixed with a little sugar and flour.
Here is the one I made for dinner guests at our cabin. We served it with homemade vanilla ice cream.
Fresh Blackberry Croustade
Prep Time: 10 Minutes
Start to Finish: 55 Minutes
1/2 cup sugar
3 tablespoons Gold Medal® all-purpose flour
4 cups fresh blackberries
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 teaspoon sugar
Heat oven to 425°F.
In medium bowl, combine 1/2 cup sugar and flour; blend well. Add blackberries; toss gently.
Unfold crust; place on parchment paper-lined cookie sheet.
Spoon blackberry mixture onto center of crust, leaving 2-inch border.
Fold edge of crust 2 inches over blackberry mixture; crimp crust slightly. Sprinkle crust edge with 1 teaspoon sugar.
Bake 20 to 30 minutes or until crust is golden brown. Cool 15 minutes before serving. Serve with whipped cream.
6 servings
Tip: Serve with sweetened whipped cream or ice cream, if desired.
In the fall, try this recipe using fresh pears or apples in place of the blackberries.