I any lucky to come from a long line of pie bakers. My Mom makes the best pies in the world! Her crusts are flaky and light. I cannot make a pie crust to save my life! I can bake though! I find purchased crusts are perfectly lovely! When thinking about pie, I have one recipe I like to make in the summer. It is quick to put together, and utilizes any type of fresh fruit. Some people may call it a galette, but I use pie crust, so I call it a pie!
This week strawberries and blueberries are in season, and are really reasonable at the grocery store, so that is what I used! I rolled a pie crust out onto a piece of parchment paper on a lipped cookie sheet. The lip on the cookie sheet is important, as the juices from the pie may run, and it would be a dreadful mess if it ran into your oven. Then I added washed blueberries and sliced fresh strawberries. Finally I folded he crust the up onto itself to form a type of envelope to hold the fruit. I sprayed the outside of the crust with a pan spray and sprinkled it with turbinado sugar. That’s it!
I placed it in 350 degree oven and baked it until the crust was brown. I served it warm with reduced-fat whipped cream. I made two and served it at work. It was a hit. My family loves this also. It looks like I spent a ton of time in the kitchen–and tastes like a pie without all of the calories and fat! For more healthy pie recipes, check out other blogs written by dietitians for Recipe Redux.