Grilled Flank Steak with Salsa Rossa Piccante & Crispy Roasted Potatoes

 

Fire up the grill for this Grilled Flank Steak with Salsa Rossa Piccante & Crispy Roasted Potatoes. Herb-marinated flank steak is grilled to perfection, served with a bold roasted red pepper and tomato sauce, and paired with crispy roasted potatoes for an easy steakhouse-inspired dinner at home.

Grilled Flank Steak with Salsa Rossa Piccante & Crispy Roasted Potatoes

Doesn't a perfectly grilled steak instantly make dinner feel like an occasion? Add a vibrant homemade sauce and a pan of crispy roasted potatoes, and suddenly an ordinary evening feels just a little more special—all without leaving home.

This Grilled Flank Steak with Salsa Rossa Piccante & Crispy Roasted Potatoes is one of those meals that looks like it came from your favorite neighborhood steakhouse, yet it's surprisingly approachable to make in your own kitchen. A simple herb marinade of fresh rosemary, thyme, smoked paprika, and garlic gives the flank steak incredible flavor, while the Salsa Rossa Piccante—a rich combination of roasted red peppers, San Marzano tomatoes, shallots, garlic, and a touch of red jalapeño—adds bold Italian-inspired character without overwhelming the steak.

The crispy roasted potatoes round out the meal with very little extra effort, making this a complete dinner that's equally suited for a relaxed weekend with the family, casual entertaining, or an at-home date night. It's the kind of recipe that feels impressive when you set it on the table, but it's built from simple ingredients and straightforward techniques that anyone can master.

One of my favorite things about this meal is how beautifully everything comes together on the plate. A generous swipe of the warm Salsa Rossa Piccante, perfectly sliced steak arranged on top, and crisp golden potatoes alongside create a restaurant-style presentation that's easy enough to recreate in your own kitchen. It's proof that sometimes the most memorable dinners don't have to be complicated—they just need good ingredients, a little care, and a recipe you'll want to make again and again.

Enjoy!

-- Ingredients

• Flank Steak - An affordable cut that becomes wonderfully tender when marinated and sliced thinly across the grain.

• Fresh Rosemary & Thyme - Fresh herbs infuse the marinade with savory flavor that complements the grilled steak beautifully.

• Spices: Smoked Paprika, Cayenne, Garlic Powder, Dried Oregano

• Red Wine Vinegar & Olive Oil

• Jarred Roasted Red Peppers - The foundation of the Salsa Rossa Piccante, adding natural sweetness and beautiful color.

• San Marzano Tomatoes - These tomatoes create a rich, smooth sauce with balanced acidity.

• Shallots & Garlic - Build layers of flavor that make the sauce taste like it simmered for hours.

• Red Jalapeno - for a little heat - omit if you don't want it spicy.

• Baby Gold Potatoes - Roast beautifully with crisp edges and creamy centers, making them the perfect side for this steak dinner.

• Italian Parsley - optional topping for the potatoes.

-- Equipment

• Outdoor grill or grill pan
• Large bowl or zip-top bag for marinating
• Small saucepan
• Sheet pan
• Tongs
• Instant-read thermometer
• Sharp carving knife
• Cutting board

My Go-To's

• Instant-read meat thermometer for perfectly cooked steak - I've had mine for 6 years and it's still going strong.

• Heavy-duty sheet pan for evenly roasted potatoes

• Sharp slicing knife for carving flank steak across the grain

-- Let's Make It Together

Whisk together the herb marinade, coat the flank steak well, and let it marinate for at least an hour while the flavors develop.

As the steak comes to room temperature before grilling, prepare the Salsa Rossa Piccante by sautéing the shallots, garlic, and jalapeño before adding the tomatoes and roasted peppers. Let the sauce simmer gently until slightly thickened.

Roast the potatoes until deeply golden with crisp edges and fluffy centers.

Grill the steak until it reaches your preferred doneness, then let it rest before slicing thinly across the grain. Serve over a generous swipe of warm Salsa Rossa Piccante with the crispy potatoes alongside.

-- Perfecting the Cooking Process

The two biggest secrets to this recipe are patience and slicing. Giving the steak time to marinate builds flavor from the inside out, while allowing it to rest after grilling keeps the juices where they belong. When it's time to carve, always slice across the grain into thin slices. This shortens the muscle fibers, making flank steak remarkably tender with every bite.

-- Add Your Touch

This dinner is easy to customize with a few simple swaps.

• Substitute tri-tip or skirt steak if preferred.
• Add grilled asparagus or broccolini alongside the potatoes.
• Finish the steak with shaved Parmesan for an Italian-inspired twist.
• Stir fresh basil into the Salsa Rossa just before serving.
• Serve with grilled rustic bread to soak up every bit of the sauce.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

Some dinners manage to feel both comforting and a little bit special, and this is one of them. The herb-marinated flank steak, vibrant Salsa Rossa Piccante, and crispy roasted potatoes come together to create a meal that looks impressive but is surprisingly easy to pull together. It's the kind of dinner that's just as fitting for a quiet weekend at home as it is for sharing with friends around the table.

If you enjoyed this recipe, you might also like my Italian Picnic Sandwich for a Crowd, Sicilian Lemon Butter Chicken with Garlic Thyme Rice, or Grilled London Broil with Grilled Nectarine, Corn, Tomato, & Burrata Salad for more fresh, flavorful meals that feel special without being complicated.

Happy cooking!

Beth ❤️

Before You Start

Why Marinate the Steak?
The herb marinade adds flavor while helping tenderize the flank steak. Even one hour makes a noticeable difference, but up to four hours develops even deeper flavor.

Why Let the Steak Rest?
Resting allows the juices to redistribute throughout the meat. Cutting into the steak too soon causes those flavorful juices to run onto the cutting board instead of staying in each slice.

Why Slice Against the Grain?
Flank steak has long muscle fibers. Slicing across them shortens the fibers, making each bite much more tender.

Can I Make the Sauce Ahead?
Yes! The Salsa Rossa Piccante can be made one or two days ahead and gently reheated before serving, making dinner even easier.

How Do I Know When the Potatoes Are Done?
Look for crisp, golden edges and tender centers. Turning them halfway through roasting helps them brown evenly on all sides.

Can I Cook This Indoors?
Absolutely. A grill pan or heavy cast-iron skillet works beautifully if outdoor grilling isn't an option.

Chicken Berry Panzanella Salad with Cider Vinaigrette (5 Ingredients, 30 Minutes)

 

Chicken Berry Panzanella Salad with Cider Vinaigrette combines rotisserie chicken, toasted artisan bread, fresh strawberries, and spinach in a colorful meal-sized salad. Part of the 5 Ingredients, 30 Minutes series, this easy recipe is perfect for busy weeknights, simple lunches, and warm-weather entertaining.

Chicken Berry Panzanella Salad with Cider Vinaigrette (5 Ingredients, 30 Minutes)

One of my favorite parts of creating recipes for my 5 Ingredients, 30 Minutes series is discovering just how much flavor can come from a handful of simple ingredients. This Chicken Berry Panzanella Salad with Cider Vinaigrette is a perfect example.

Fresh strawberries tend to get all the attention in desserts, but I love finding savory ways to use them as well. Paired with rotisserie chicken, toasted artisan bread, fresh spinach, and a tangy cider vinaigrette, they bring a bright, unexpected sweetness that transforms a simple salad into something memorable.

The simple cider vinaigrette is what brings everything together. A combination of cider vinegar, olive oil, Dijon mustard, and honey creates a dressing that's tangy, lightly sweet, and perfectly suited to both the strawberries and the savory chicken. Of course, if you're looking for an even quicker shortcut, your favorite bottled vinaigrette works beautifully here too.

What I love most about this recipe is how effortlessly it comes together. The rotisserie chicken provides a quick shortcut, the toasted bread adds the hearty character that makes a panzanella so satisfying, and the strawberries add a burst of freshness that feels right at home during both spring and summer.

This isn't the kind of salad that leaves you searching for a snack an hour later. Between the chicken and the bread, it's substantial enough for dinner while still feeling light and fresh. Whether you're looking for an easy weeknight meal, a casual lunch with friends, or simply a new way to enjoy seasonal produce, this recipe delivers big flavor with very little effort.

-- Ingredients

• Rotisserie Chicken - A time-saving shortcut that adds plenty of protein and makes this salad substantial enough for a complete meal.

• Day-Old Artisan Italian Bread - Day-old bakery Italian bread is ideal for panzanella. The slightly drier texture absorbs the vinaigrette and strawberry juices beautifully without becoming mushy. If you're using fresh bread, a quick trip to the oven helps create the perfect texture.

• Baby Spinach - Adds freshness and a tender leafy base that pairs beautifully with the berries and chicken.

• Strawberries - Their natural sweetness balances the savory ingredients and adds a burst of color to every bite.

• Cider Vinaigrette - A simple homemade vinaigrette made with cider vinegar, olive oil, Dijon mustard, and honey. The sweet-tangy flavor pairs beautifully with both the strawberries and the chicken. Short on time? Use your favorite store-bought vinaigrette instead.

-- Equipment

• Large mixing bowl
• Baking sheet (for toasting bread cubes)
• Chef's knife
• Cutting board
• Measuring cups
• Large serving platter

My Go-To's

• Large Salad Bowl - A generously sized bowl makes tossing hearty salads much easier and helps distribute the vinaigrette evenly.

• Half Sheet Pan - Perfect for toasting bread cubes quickly and evenly without overcrowding.

• Chef's Knife - A sharp chef's knife makes quick work of chopping chicken, slicing strawberries, and preparing ingredients for salads and grain bowls.

-- Let's Make It Together

Start by making the cider vinaigrette. Add the cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper to a jar with a tight-fitting lid. Give it a good shake until everything is combined and slightly creamy. Set it aside while you prepare the rest of the salad. 

Next, prepare the bread. Day-old bakery Italian bread works best for panzanella because the drier texture soaks up the dressing and juices from the strawberries while still holding its shape.

If your bread is fresh, simply preheat the oven to 450°F. Spread the bread cubes in a shallow baking pan, drizzle lightly with olive oil, and toss to coat. Bake for about 5 minutes, stirring once halfway through, until the cubes are lightly toasted and crisp around the edges. Allow the bread to cool slightly before adding it to the salad.

Add the chopped rotisserie chicken, spinach, and toasted bread cubes to a large bowl. Drizzle in about half of the vinaigrette and gently toss everything together until evenly coated.

Transfer the salad to a serving platter or large bowl. Scatter the sliced strawberries over the top and finish with the remaining vinaigrette.

-- Perfecting the Cooking Process

The secret to a great panzanella is the bread. Slightly dry, day-old Italian bread absorbs the vinaigrette and strawberry juices while maintaining enough structure to create the signature texture of the salad. Fresh bread can work too, but taking a few minutes to toast it first helps mimic the qualities that make traditional panzanella so satisfying.

-- Add Your Touch

This salad is wonderfully flexible and easy to customize.

• Add crumbled feta or goat cheese.
• Substitute arugula for some of the spinach.
• Add blueberries for extra berry flavor.
• Toss in toasted pecans or almonds for crunch.
• Use grilled chicken instead of rotisserie chicken.
• Swap the homemade vinaigrette for your favorite bottled dressing.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

This Chicken Berry Panzanella Salad with Cider Vinaigrette is proof that a handful of simple ingredients can create a meal that feels fresh, satisfying, and a little special. As part of my 5 Ingredients, 30 Minutes series, it's one of those recipes that comes together quickly while still showcasing the beauty of seasonal produce.

If you enjoyed this recipe, be sure to explore more recipes from my 5 Ingredients, 30 Minutes collection below.

     5-Ingredient Meal Series     

Looking for quick, flavorful meals with minimal effort? Here’s the lineup of 5-Ingredient Meals in this series—each designed to be ready in 20–30 minutes, packed with flavor, and perfect for busy weeknights:

5-Ingredient Steak Salad with Avocado (Ready in 30 Minutes!) - Juicy grilled steak paired with Southwestern-style salad kit, black beans, avocado, and bell peppers.

5-Ingredient Caesar Pasta Salad (Ready in 30 Minutes!) - Mini farfalle pasta tossed with Caesar salad kit, salami, pepperoncini, red onion, and Parmesan-crouton topping.

5-Ingredient Asian-Inspired Kohlrabi & Cabbage Slaw (Ready in 30 Minutes!) - Crisp kohlrabi and cabbage with a zesty chili-peanut dressing, lime, and cilantro — perfect for a refreshing side.

5-Ingredient Zucchini Ribbon Salad (Ready in 20 Minutes!) -Fresh zucchini ribbons with cherry tomatoes, olives, and feta tossed in a za’atar vinaigrette.

Easy Teriyaki Chicken Mandarin Orange Salad (5 Ingredients, 30 Minutes) — A quick, flavor-packed salad with crunchy ramen noodles, edamame, and a bright Asian-style dressing.

5-Ingredient Steak Salad for Two (Steakhouse Style in 30 Minutes) — A shortcut steakhouse-inspired salad with juicy seared steak, crisp greens, and bold flavor.

Before You Start

This Is a Meal-Sized Salad
Thanks to the rotisserie chicken and hearty bread, this isn't a side salad. It's designed to serve as a complete lunch or dinner.

Can I Make It Ahead?
You can prepare all the ingredients ahead of time, but wait to combine everything until shortly before serving. This helps preserve the texture of the bread and keeps the spinach fresh.

Can I Use Another Berry?
Yes. Blueberries, blackberries, or a combination of berries work beautifully in this recipe.

What Makes This a Panzanella?
Traditional panzanella is an Italian bread salad built around toasted or stale bread that absorbs dressing and juices from the other ingredients. The bread becomes part of the salad rather than simply serving as a topping.

Can I Double the Recipe?
Absolutely. This recipe scales easily for potlucks, casual entertaining, meal prep lunches, or family gatherings.

Can I skip toasting the bread?
Technically yes, but toasting is highly recommended. The crisp bread creates the signature texture that makes panzanella unique and helps it hold up after being dressed.

What Kind of Bread Works Best?
Day-old bakery Italian bread is the traditional choice for panzanella. Because it's slightly dry, it readily absorbs the vinaigrette and juices from the strawberries without falling apart. If your bread is fresh, simply toast the cubes in a 450°F oven for about 5 minutes with a light drizzle of olive oil before assembling the salad.

Can I Use Store-Bought Dressing?
Absolutely. The homemade cider vinaigrette comes together in minutes and complements the strawberries beautifully, but a good-quality bottled vinaigrette works well when you're looking for an even faster meal.

Italian Picnic Sandwich for a Crowd

Italian Picnic Sandwich for a Crowd is an easy make-ahead sandwich loaded with Italian deli meats, fresh mozzarella, basil, tomatoes, artichokes, and greens. Perfect for summer picnics, beach days, pool parties, and feeding a crowd without turning on the oven.

Italian Picnic Sandwich for a Crowd 

Summer is the season of feeding people without heating up the kitchen.

Whether it's a beach day, lake trip, backyard gathering, concert in the park, road trip lunch, or an afternoon by the pool, I always find myself looking for recipes that can feed a group without requiring hours of prep or standing over a hot stove. During the hottest days of summer, recipes that don't require turning on the oven are worth their weight in gold. That's exactly where this Italian Picnic Sandwich for a Crowd comes in.

Layered with Italian deli meats, fresh mozzarella, basil, tomatoes, marinated artichokes, and crisp greens, it's the kind of sandwich that feels special while being incredibly easy to assemble. Everything can be prepared ahead of time, making it perfect for entertaining, road trips, picnics, and casual summer weekends.

One of my favorite things about this sandwich is how beautiful it looks when sliced and served. The colorful layers make it feel like something you'd find at a neighborhood Italian deli, yet it comes together with simple ingredients from the grocery store.

Around here, summer isn't just a season—it's a collection of beach days, backyard dinners, poolside afternoons, and impromptu gatherings with friends. Having a few reliable recipes that can feed a crowd without heating up the kitchen makes those moments even easier to enjoy.

Enjoy!

-- Ingredients

• A large bakery-style French loaf or Italian loaf - Choose a sturdy loaf that can hold generous layers of fillings without becoming soggy.

• olive oil

• garlic cloves

• deli meats - cotto or hard salami, mortadella, sliced turkey breast, and slice chicken breast

• fresh mozzarella

• fresh basil leaves

• Roma tomatoes

• marinated artichoke hearts

• fresh spinach leaves

• red onion

• seasonings - kosher salt, freshly ground black pepper, and Italian seasoning

-- Equipment

• Serrated bread knife
• Cutting board
• Small mixing bowl
• Pastry brush
• Measuring spoons
• Serving platter

My Go-To's

Serrated Bread Knife - A quality bread knife makes slicing the loaf cleanly and helps preserve all those beautiful layers.

Large Wooden Cutting Board - Provides plenty of space for assembling and slicing the finished sandwich.

Serving Platter (wood or porcelain) - A large platter makes this sandwich look party-ready the moment it hits the table.

-- Let's Make It Together

Slice the loaf horizontally and gently remove some of the soft interior bread from both halves.

Stir together the olive oil and garlic, then brush the mixture over the cut sides of the bread. Sprinkle with Italian seasoning.

Layer half of the salami, mozzarella, basil, tomatoes, mortadella, artichokes, spinach, turkey, onion, and chicken on the bottom half of the loaf. Repeat the layers once more.

Season lightly with salt and pepper, then place the top half of the bread over the fillings.

Slice into wedges and serve immediately, or wrap and refrigerate until ready to serve.

-- Perfecting the Cooking Process

Because there is no cooking involved, ingredient quality really matters here. Fresh mozzarella, ripe tomatoes, and good-quality deli meats will make a noticeable difference. If making the sandwich ahead of time, place the greens between the tomatoes and bread to help prevent excess moisture from soaking into the loaf.

-- Add Your Touch

One of the reasons I return to this sandwich all summer long is how easy it is to adapt for different occasions. Whether you're packing lunch for a day at the beach or lake, feeding friends at a backyard gathering, or preparing food for a road trip, this recipe can be customized to fit the moment.

• Add roasted red peppers
• Swap spinach for arugula
• Use provolone instead of mozzarella
• Add pepperoncini for extra zing
• Include prosciutto for a more traditional Italian deli flavor
• Press the sandwich for 30 minutes before serving for a classic deli-style presentation

-- Set the Mood 

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

This Italian Picnic Sandwich for a Crowd is one of my favorite ways to feed people during the summer without turning on the oven. Whether we're headed to the beach, packing for a road trip, go to a concert in the park, or hosting friends in the backyard, it's the kind of recipe that makes entertaining feel effortless.

If you're planning summer gatherings, you may also enjoy my Mixed Berry Galette with Lemon & Vanilla, Sheet Pan Burrata Gnocchi with Roasted Peppers & Basil, Eggplant & Chicken Sandwiches, and Creamy Coconut Fruit Dip. Together, they make a wonderful collection of warm-weather recipes perfect for sharing with family and friends.

Whether you're headed to the beach, the park, or your own backyard, I hope this sandwich finds its way into your summer plans.

Before You Start

What occasions is this sandwich best for?

This sandwich is perfect for picnics, beach days, pool parties, road trips, concerts in the park, tailgates, and casual summer entertaining.

Can I make this ahead of time?
Yes. It can be assembled several hours ahead and refrigerated until serving.

Can I press the sandwich?
Absolutely. Wrapping and lightly pressing the sandwich creates a more traditional deli-style picnic sandwich.

What bread works best?
A sturdy bakery-style French loaf or Italian loaf works best.

Can I customize the meats?
Yes. Use your favorite deli meats or whatever you have available.

How long will leftovers keep?
Store covered in the refrigerator for up to 2 days.

Can I serve this for a party?
Definitely. It's ideal for feeding a group and works well on buffet tables.

Mixed Berry Galette with Lemon & Vanilla

 

Mixed Berry Galette with Lemon & Vanilla is an easy rustic summer dessert made with fresh berries, flaky pie crust, and bright lemon flavor. Perfect for holiday gatherings, backyard cookouts, farmers market weekends, and simple summer entertaining.

Mixed Berry Galette with Lemon & Vanilla

There’s something about summer berries that makes even the simplest desserts feel special.

Growing up, my mom was known for her homemade pies. She had a way of turning an ordinary afternoon into something memorable simply by pulling a fresh pie from the oven. My dad especially loved fruit pies, and they were always the desserts he requested most often. This Mixed Berry Galette with Lemon & Vanilla is my little tribute to him—a simpler, rustic version of the berry-filled desserts that made so many family meals feel special.

Every year, I find myself bringing home more berries than I planned to buy—containers of blueberries, strawberries, blackberries, and raspberries that looked too beautiful to leave behind at the farmers market. While some inevitably disappear as snacks throughout the week, the rest often find their way into easy desserts like this galette.

Galette's have got to be the easiest pies I've ever made! One of the things I love most about a galette is that it feels impressive without requiring much effort. There’s no pie plate to fuss with, no perfectly crimped edges to worry about, and no pressure to make it look flawless. The rustic folds are part of the charm.

As the berries bake, they become jammy and concentrated while the lemon and vanilla brighten every bite. The crust turns golden and crisp around the edges, creating the perfect contrast to the juicy fruit filling.

Whether you're planning a Fourth of July gathering, a summer cookout, or simply looking for a dessert to enjoy on the patio with a scoop of vanilla ice cream, this galette is one you'll return to all season long.

Enjoy!

-- Ingredients

For the Filling

• Mixed berries (blueberries, raspberries, blackberries, strawberries)

• Granulated sugar

• Cornstarch - Helps thicken the berry juices as they bake.

• Lemon zest - Adds bright citrus flavor that enhances the berries.

• Lemon juice - Balances the sweetness and keeps the filling tasting fresh.

• Vanilla extract

For the Crust

• Store-bought pie dough, chilled or homemade if preferred

• Egg

• Coarse sugar (optional)

-- Equipment

• Large mixing bowl
• Measuring cups and spoons
• Citrus zester
• Baking sheet
• Parchment paper
• Pastry brush
• Cooling rack

My Go-To's

Half Sheet Pan - A sturdy sheet pan helps the galette bake evenly while giving the crust plenty of room to brown beautifully.

Parchment Paper - Makes transferring and serving the galette easy while preventing sticking.

Microplane Zester - Perfect for capturing the bright lemon zest that makes the berry filling pop.

-- Let's Make It Together

Preheat the oven and line a baking sheet with parchment paper.

In a bowl, combine the berries, sugar, cornstarch, lemon zest, lemon juice, and vanilla until everything is evenly coated.

Place the pie dough on the prepared baking sheet and gently roll it into a roughly 12-inch circle if needed.

Spoon the berry mixture into the center, leaving a border around the edges. Fold the dough over the filling, pleating as you work your way around.

Brush the crust with egg wash and sprinkle with sugar. Bake until the crust is golden and the berries are bubbling.

Allow the galette to cool for a few minutes before slicing and serving.

-- Perfecting the Cooking Process

The biggest key to a successful galette is keeping the filling centered and leaving enough border to create sturdy folds. If your berries seem especially juicy, don't skip the cornstarch—it helps create a thick, jammy filling instead of one that runs across the baking sheet.

-- Add Your Touch

One of the best things about a galette is how easy it is to customize based on what's in season or what you happen to have on hand.

• Add sliced peaches to the berry mixture
• Stir in a pinch of cinnamon
• Use all blueberries or all strawberries
• Sprinkle sliced almonds over the filling before baking
• Finish with a dusting of powdered sugar before serving 

-- Set the Mood 

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

This Mixed Berry Galette with Lemon & Vanilla is one of my favorite ways to celebrate berry season. It's simple enough for a casual weeknight dessert but beautiful enough to serve at holiday gatherings, summer cookouts, and backyard dinners with friends.

If you're looking for more seasonal recipes, be sure to check out my Strawberry Blueberry Muffins with Lemon & Oat Crumb Topping, Roasted Tomato Bruschetta with Whipped Goat & Ricotta, and Mediterranean Quinoa Salad. Each recipe celebrates the fresh flavors of the season while keeping things approachable and easy to make.

However you serve it, I hope this galette finds its way to your table at least once before berry season slips away.

Before You Start

Can I use frozen berries?
Yes. Use them directly from frozen and expect the baking time to increase by a few minutes.

Do I need to thaw frozen berries first?
No. Thawing can create excess liquid and make the filling watery.

Can I make this ahead of time?
Yes. The galette can be baked several hours in advance and served at room temperature.

What berries work best?
Any combination of strawberries, blueberries, raspberries, and blackberries works beautifully.

How should leftovers be stored?
Store covered in the refrigerator for up to 3 days.

Can I use homemade pie dough?
Absolutely. Homemade dough works wonderfully if you have a favorite recipe.