This is one of the most luxurious desserts you can serve – warm from the oven, delicious buttery pastry, and perfectly cooked seasonal fruit filling. There is very little sugar added – just enough to compliment the fruit. The key to this dessert is the buttery, tender crust. The key to making the dough that makes the crust is cold ingredients. Cold butter, cold surfaces, and cold hands – all contribute to perfection. If you suffer from warm hands, I recommend submerging your hands into ice-cold water for as long as you can, drying them off, and touching the dough as briefly as possible. I am not kidding. Flaky pastry is no joke! My mother had cold hands (but a warm heart), and naturally, her pie crusts were perfection.
You can serve this alone, or with some vanilla ice cream. You can gild the lily with some caramel sauce. Or just a dusting of powdered sugar and for some nice crunch - some crushed candied pecans. Baker’s choice!