I’ve never been much of a pie crust maker. I know that those who are say it’s really not difficult and that you can use a food processor to do it. My problem is I don’t like having too many different things to make for one finished product. I’m not crazy about having a lot of things to clean up afterwards, either. So, though nothing says summer like a delicious fruit pie, I’m only too happy to use a frozen crust.
The one I like to use is the Wholly Wholesome brand that I find at Whole Foods. I usually pick these up to use in a quick quiche that I make with egg, milk, mozzarella cheese, turkey bacon and nutmeg. I often use the whole wheat version for this, but last week I decided to go with the traditional shell and I have to say it really is tastier. Especially if you want to use it with a fruit pie which is what I decided to do yesterday. I didn’t have a particular fruit in mind, so I went with what was ripe at the store and I came home with blueberries and nectarines. I knew this combination was good because I’ve used it in a crisp before. Then I did a search online for blueberry and nectarine pie and that led me to this recipe where I learned how to make the pie filling. That was easy enough and all I had to do was put my blueberry-nectarine filling in my frozen pie shell and bake according to the instructions on the pie shell package. But my pie was just too naked with nothing on top, so I got online again and easily found the perfect topping in this simple little recipe here. That was so easy and so perfect, that I didn’t mind the extra work at all. What I love about the topping is how well it matches the crust. I didn’t want to introduce a new texture or a lot of sweetness in the topping; I just wanted it to be like a pie crust – only less work – and that’s exactly what I got.