• Prep Time 25 minutes
  • Baking Time 30 minutes
  • Makes about 12 servings
  • Freezing Excellent, Ungarnished


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 cups Robin Hood® All Purpose Flour
  • 1 tsp salt
  • 3/4 cup All Vegetable Shortening
  • 4 to 8 tbsp ice cold water
  • 2 cups raspberries
  • 2 cups blueberries
  • 1/2 cup SUGAR IN THE RAW® Natural Turbinado Sugar
  • 1/4 cup Robin Hood® Original All Purpose Flour
  • 1 tsp ground cinnamon
  • Water for brushing
  • 1/4 cup SUGAR IN THE RAW® Natural Turbinado Sugar
  • 1/2 cup finely shredded fresh basil or mint

Serving Size: about 12 servings


Serving Size: about 12 servings

  • Preheat BBQ grill to 400°F (200°C). Line a baking sheet with foil.
  • Crust: Combine flour and salt in a large mixing bowl. Cut shortening into flour with pastry blender or 2 knives until mixture is blended and shortening resembles pea-sized pieces. Add 4 tbsp (60 mL) water and stir with fork, adding enough additional water if necessary until the mixture holds together in a ball. Roll dough out on a lightly floured surface, into a 16” (40 cm) circle. Don’t worry if it comes out a different shape, the more rustic looking the better! Transfer pastry to prepared baking sheet. If dough tears, just push it back together.
  • Filling: Combine fruit, sugar, flour, and cinnamon in a large bowl. Pile fruit mixture in middle of pastry, leaving a 2” (5 cm) border. Fold edges over, overlapping slightly. Brush pastry with water and sprinkle with sugar.
  • Turn off one side of grill and place baking sheet on that side. Bake 25-30 minutes or until crust is golden brown and fruit is bubbling. Cool on wire rack. Top with fresh basil or mint. Serve warm or at room temperature.


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