Prep the berries by washing them and hulling and slicing the strawberries. Place them in a bowl and toss them with the sugar and lemon juice. Allow it to rest for 30 minutes.
Preheat the oven to 400°F.
Lightly flour a surface like a cutting board or counter. Cut one pie crust into stripes and the other into stars; set them aside.
Pour the coated berries (and the released liquid) into the skillet and cook the berries over medium high heat. The contents will shrink in volume while cooking.
Stirring occasionally, cook until the mixture is bubbling and the juice starts to thicken.
Make a cornstarch slurry by mixing the cornstarch and cold water together and add it to the simmering berries. Stir well.
Stir in the fresh lemon zest and butter and continue cooking to thicken. Remove from heat after the compote has thickened.
Place pie crust stripes and stars on top of the mixture in a flag formation.
Beat the egg with one tablespoon of water and brush it over the pie crust pieces.
Sprinkle the sprinkling sugar over the egg washed pie crust stars and stripes.
Place in the oven and bake for 20 minutes or until golden brown.
Carefully remove it from the oven as it will very hot and heavy. Allow to rest for a few minutes before serving.
Notes
We used:6 1/2 cups of strawberries2 cups of blueberries3/4 cup blackberries3/4 cup raspberries
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did you try this recipe?Leave me a comment and rating below or Tag @DutchOvenDaddy on Instagram to show us your photos!