Super easy, somewhat healthy, crowd-pleasing dessert. Adapted from Shutterbean:
- 2 pints strawberries, hulled and sliced
- 2 6oz containers blueberries
- 1 6oz container blackberries
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh-squeezed lemon juice
- pinch of salt
- 1 egg white, lightly beaten
- sugar for sprinkling
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks of cold, unsalted butter, cut into pieces
- 1/4 to 1/2 cup ice water
- 1/4 cup almonds
- 2 tablespoons sugar
Start by making the crust. In a large, non-reactive bowl, combine flour, salt, and sugar. Add butter, and using a pastry cutter, cut-in butter until the mixture resembles a coarse meal.
Add ice-cold water one tablespoon at a time. Mix together with hands. Mix and add water until dough holds together without being wet or sticky.
Form the dough into a disc and wrap in plastic wrap(unless you go to the cupboard and you are out of plastic wrap, use a Ziploc and squeeze out as much air as possible). Chill in refrigerator for one hour.
While dough is chilling, wash and slice berries. Place in large bowl. Add 1/3 cup sugar, 1 tablespoon lemon juice and 2 tablespoons cornstarch. Mix together.
In small food processor, combine 1/4 cup almonds and 2 tablespoons sugar. Pulse until ground, but not pasty.
Preheat oven to 375F.
After chilling dough, pull disc out of the refrigerator and roll out on parchment paper until 1/8 inch thick.
Spread almond mixture on rolled out dough. Leave 2 inches of crust uncovered all the way around.
Place berry mixture on top of almond mixture, continuing to leave 2 inches of crust edge uncovered.
Pull crust edge, up and over the berries. Pleat and pinch where necessary to contain berries.
Brush with slightly beaten egg white. Then sprinkle with sugar.
Bake for about an hour or until crust light brown.
Serve with freshly whipped cream.