easy as pie

One of my most favorite things to do is to feed people.  Even better is renting a house for a weekend with friends and making a mess in a kitchen that isn't mine!

Joel and I went upstate with a few new friends to go skiing for the first time.  While I wouldn't never do it again, I chose to stay off the slopes on Day 2.  Joel, of course, went from bunny slopes on Day 1 to a black diamond at the top of Day 2.  I, on the other hand, had the whole kitchen to myself all day!  I planned out the menu and got stumped on dessert.  But I tried my hand at an improvised crostata I saw Giada bake with Bobby Flay (thank god for xFinity streaming-- don't get me started on my TV addiction).  Success!  Super easy, cheap and super fast! #recipetrifecta

I'm usually not a big fan of pie for two reasons - cooked fruit and excessive filling, I just want the crust.  But the beauty of this free-form pie is you can't overfill it!  

While Giada's is far more complicated, I've found quick success with a trimmed down 5-ingredient version inspired by Meagan Micozzi's Mixed Berry Crostata from Eat Boutique:

• 1 Refrigerated Pie Crust
• 2-3 cups of fresh fruit
• 1 Lemon
• 1/4 c granulated white sugar
• 1/4 c unsalted butter, diced

If you can get your hands on it, get your premade crust from Trader Joe's.  By far the best tasting!

Toss 1 Tablespoon of lemon juice and white sugar with the fruit.

Roll out the dough on parchment paper and pour the fruit in the middle leaving a 2-inch border for pleating.  Add butter pieces and bake at 450 degrees for 20 minutes or until golden brown.

Immediately zest the lemon over the pie and serve.

Two tips/warnings -- it's not a pretty dessert, it's more along the rustic trend.  Secondly, when you're pleating, it actually looks better when you have less pleats.  Enjoy!