Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pie Crust
Pie Filling
Topping (optional)
Method
Pie Crust Preparation
- 1
Make the Pie Crust
In a large bowl, combine the all-purpose flour, sugar, and salt. Add the cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Add Ice Water
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
- 3
Chill the Dough
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- 4
Roll Out the Dough
On a floured surface, roll out the dough to fit your pie dish. Place the rolled dough into the dish and trim the edges.
Pie Filling Preparation
- 5
Prepare the Filling
In a large bowl, combine the fresh fruit, granulated sugar, flour, cinnamon, and lemon juice. Toss until the fruit is well coated.
- 6
Fill the Pie Crust
Pour the fruit filling into the prepared pie crust and dot with small pieces of butter.
Baking the Pie
- 7
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 8
Bake the Pie
Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-40 minutes or until the filling is bubbly and the crust is golden brown.
- 9
Cool and Serve
Remove the pie from the oven and let it cool for at least 2 hours before slicing. Serve warm or at room temperature, optionally topped with whipped cream.
