Preheat oven to 400 degrees. To make the dough, combine flour, sugar and salt in a large bowl. Cut the cold butter into flour mixture with your fingers or a pastry cutter until the pieces are pea-sized or smaller. Drizzle ice water over the flour and butter mixture, and use your hands to gently mix until it sticks together when you pick up a handful and squeeze it. Transfer dough to a piece of plastic wrap, form into a disk, wrap tightly, and refrigerate for at least 30 minutes. Remove the dough from the fridge. Place on a floured surface and roll out into a large rough circle, approximately 1/8" thick. Place rolled-out dough on a parchment-lined cookie sheet. Toss fruit in a large bowl with the flour (or cornstarch) and sugar to coat. Fill the center of dough with fruit, leaving about 2 inches around all sides. Fold the edges of the crust up around the fruit. Brush melted butter on the crust. Sprinkle 1-2 tablespoons of sugar on the crust and more on top of fruit to taste. Bake for 40-60 minutes or until the crust is golden brown.
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