Summer Triple Berry Pandowdy

berry pandowdy on marble surface with berries, white flowers, and white plates around.

Summer Triple Berry Pandowdy

Celebrate summer with this easy Summer Triple Berry Pandowdy! Packed with juicy raspberries, blackberries, and strawberries, it's a delicious dessert bursting with fresh flavor. Topped with a festive star-shaped crust (perfect for the 4th of July!), this recipe is sure to be a hit!

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1 25

Freezing Time: 10

Total Time: 1 55

Servings: servings

Calories: 354kcal

Ingredients

Filling

8 cups mixed berries
1 cup granulated sugar
4 teaspoons lemon zest
½ cup cornstarch

Topping

1 cup all purpose flour
1 ½ teaspoon sugar
⅓ teaspoon salt
7 Tablespoons unsalted butter cold, sliced
3 Tablespoons water ice cold
heavy cream
coarse sugar

Instructions

Topping

Combine flour, sugar, and salt in the bowl of a food processor.
Pulse a few times to mix.
Add butter, a little at a time, pulsing after each addition.
Add water in small amounts, pulsing after each addition, until the mixture forms a cohesive dough.
Remove dough from food processor.
Roll to ⅜ inch thick between 2 lightly floured pieces of parchment.
Cut out stars using a variety of sizes of star-shaped cutters.
Remove excess dough.
Place stars on a sheet pan lined with parchment paper and freeze until you need them.

Filling

Heat oven to 375℉ (190℃).
Spray a 9 inch pie dish with cooking spray. Set aside.
In a large bowl, combine berries, sugar, zest, and cornstarch.
Gently mix until berries are completely coated.
Pour into prepared pan.
Top with stars.
Brush tops of pastry with heavy cream and sprinkle with coarse sugar.
Bake for 1 hour and 25 minutes, covering the top with aluminum foil after 55 minutes (or sooner, if needed). When done, the fruit should be bubbling and the pie crust should be golden brown.
Allow to cool before serving.

Notes

How to Store Leftover Summer Triple Berry Pandowdy:

This Summer Triple Berry Pandowdy is best enjoyed warm and fresh from the oven, but you can definitely store leftovers for later! Here's how:

Let it cool completely: Before storing, allow the pandowdy to cool completely at room temperature. This helps prevent condensation from forming within the container, which can make the crust soggy.
Choose an airtight container: Once cool, transfer leftover pandowdy to an airtight container. This will prevent the flavors from drying out or absorbing any unwanted odors from your refrigerator.

Storage options:

Refrigerator: Store leftover pandowdy in the refrigerator for up to 5 days.
Freezer: For longer storage, you can freeze the pandowdy for up to 3 months.

Tips For The Perfect Pandowdy:

Here are some of the tips we've learned over the years to make this Summer Triple Berry Pandowdy a guaranteed crowd-pleaser:

Use Cold Ingredients: Cold ingredients are key! Use chilled butter and ice water in your dough. The cold fat stays in little pockets throughout the dough, creating flakiness when baked.
Don't Overwork The Dough: The key to perfect pie dough is to not overwork it! Mix until it just comes together.
Star Cutters: Don't have star-shaped cookie cutters? No problem! Use any shape you like, or simply cut the dough into squares or wedges for a rustic touch.
Golden Crust: Want a guaranteed golden brown crust? After assembling the pandowdy, brush the top crust with milk or egg wash and sprinkle with coarse sugar for a beautiful sparkle.
Check Your Fruit: Give your berries a quick inspection before tossing them in. Remove any mushy or moldy ones, and discard any leaves or stems.
You Can Use Frozen Fruits: If the fruit you want isn't in season, you can use frozen fruit in this pandowdy! But you might need to increase the cornstarch slightly.

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