Photo by Iuliia Nedrygailova
SERVES 6–8
4–6 cups seasonal berries (can be mixed)
1 tablespoon fresh-squeezed lemon juice
½ cup sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
½ teaspoon cardamom
Pinch, kosher salt
1 pie dough, store-bought or homemade
Ice cream, optional
Preheat oven to 350 F. In a 9- or 10-inch cast-iron skillet, toss the berries with lemon juice, sugar, cornstarch, vanilla extract, cardamom and salt. Spread to make an even layer. Roll out pie dough into a thick circle, large enough to cover the top of the berries. Tuck in sides all around. Bake in oven 35–40 minutes until golden brown on top and juices are bubbling. Remove from oven. Using the sharp sides of a large spoon, break dough in several places, allowing juices to bubble up through the crust. Allow to cool 30 minutes; serve in individual bowls with ice cream.
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