Lazy Pie

We harvest tons of berries in the summer and store them in the freezer, and one of my favorite ways to prepare them is in pie, yet I rarely feel like taking the time out of my day to make a pie crust. There’s just something about refrigerating the dough and fighting with the rolling pin that holds me back, which is how I stumbled upon this method for lazy pie, which is essentially a cobbler recipe pared down to the very basics.

My method is very simple. I pour out my frozen berries to fit whichever dish I’m using, whether it’s a pie pan or a 9x13 or anything else, coat the berries in a few spoonfuls of sugar and flour, and then spread the “crust” evenly over the top. This topping is essentially made from the ratios of my favorite pie dough recipe sans the water that turns it into a dough, so it’s flaky and powdery with the butter evenly cut throughout.

And even though this recipe is basic, I often find myself adding a dash of cinnamon or cardamom or something to give it an extra kick, depending on which berries I use. It also works using frozen apple or peach slices too. Enjoy!

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Lazy Pie

Author: A Wooden Nest

This is my version of a cobbler, but pared down to the basics. No leavening agents, no spices or seasonings other than salt. Just something we can throw together when we want a simple dessert in a pinch.

Ingredients

Filling

• Frozen Berries (enough to fill your pan 3/4 full)
• 3-4 tablespoons sugar
• 1 tablespoon flour

Topping

• 1 1/2 cup flour
• 1 cup salted butter
• 1/2 teaspoon salt, or to taste
• 1 tablespoon sugar, or to taste

Instructions

1. Preheat oven to 400F
2. Filling: Pour berries into a pie dish until the dish is 3/4 full. Sprinkle the sugar and flour over the berries and stir to combine.
3. Topping: In a food processor or mixing bowl, cut the butter into the flour and then add the sugar and salt to taste.
4. Sprinkle the topping over the filling. It's ok if some of it sinks to the bottom of the pan between the frozen berries.
5. Bake for 45 minutes or until the top is golden brown. Remove from oven, let cool for 20 minutes and then serve.

Notes

• I often make this in a 9x13 and will make 1.5 or 2x's the topping
• How much sugar I use depends on the sweetness of the berries, so always sweeten to taste
• Feel free to add spices and flavorings. I often add a dash of cinnamon or some lemon peel to kick it up a notch.

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