A rustic, easy summertime dessert that uses all the ripe and delicious berries that are in season.
Preheat oven to 400 degrees
Line a cookie sheet with parchment paper. Don't use foil because it can cause the pastry to burn.
Lightly flour your cutting board with flour. Roll out the pre-rolled pie crust until it is evenly rolled out and about 10" in diameter.
In a small bowl, combine all the dry ingredients (sugar, cornstarch and salt). Set aside.
In a large bowl, combine berries, vanilla extract or paste and lemon juice. Gently combine the dry with the berry mixture. Try not to break up the berries.
Pour the mixture onto the middle of the prepared pie crust. Leave about a 1" border around the berries. Fold up the edges of the dough over the berries by about an 1". By folding up you will create pleats. You will have the middle open. It is supposed to be rustic and not perfect!
In a small bowl, whisk the eggs with about 1 Tablespoon water. Brush over the edges of the pastry. Sprinkle the turbinado sugar around the edges onto of the egg wash.
Bake about 35 minutes or until the curst is golden and the middle is bubbly.
*I prefer vanilla paste over extract because I feel it has more of a vanilla"y" taste, but extract works just as well.
*The turbinado sugar will not dissolve into the crust and will give it that "professional" bakery look. If you don't have turbinado sugar do not worry!!! Just skip that step.