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Always keep frozen fruit (blueberries, raspberries, blackberries, peaches, or any combination) and pre-made pie crust on hand to whip up dessert should unexpected guests arrive. For a fabulous impromptu crostata, place a disk of pie dough onto a nonstick baking sheet and set aside. Then combine two cups of frozen fruit (no need to thaw) with three tablespoons of sugar and a tablespoon of melted butter. Spoon mixture onto center of reserved dough, leaving a 1 ½ - 2 inch border. Fold and pleat dough all the way around to enclose filling. You’re going for rustic appeal here, so don’t worry about what it looks like. Bake for 30 minutes in a preheated 400 degree oven, or until crust is golden and filling is hot and bubbly. Serve warm with sweetened whipped cream or crème fraiche.
I would suggest mixing in 5 teaspoons of flour with 4 T. sugar before adding into the fruit. It would be best for the juices that form to be slightly thickened for a crostata; especially when cutting it so the juices don't run all over. And let it cool to warm before cutting, this also will thicken the juices a bit more.