1 pie crust
2 pints of fruit
1 tbsp flour
1 tbsp sugar
If using ready-made pie crust pull it out of the fridge about 15 minutes early so it becomes room temperature.
Place pie pastry on a parchment paper lined pan.
Place fruit on pastry, leaving about 2 inches around the edge.
Sprinkle flour and sugar over fruit.
Fold pastry over fruit, making pleats.
Bake at 450* for about 15-20 minutes.
I didn’t brush the pastry with a beaten egg, but other recipes suggest that.
If you have a recipe that tames your sweet tooth, please share!