Fresh Fruit Pies Recipe
Make Fresh Fruit Pies Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie Dough (makes 2 single-crust or 1 double-crust 9-inch pie)
Fruit Filling (example: mixed fresh berries and peaches, enough for one 9-inch double-crust pie)
Assembly & Finishing
Method
Pie Dough (makes 2 single-crust or 1 double-crust 9-inch pie)
- 1
Combine dry ingredients
In a large bowl, whisk together the 2.5 cups all-purpose flour, 1 tablespoon sugar, and 1/2 teaspoon fine sea salt until evenly distributed.
- 2
Cut in fats
Add the 10 tablespoons cold unsalted butter cubes and 2 tablespoons cold shortening to the flour. Using a pastry cutter, two forks, or your fingertips, work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 strokes with a pastry cutter).
- 3
Add ice water and vinegar
Whisk together 6 tablespoons ice water and 1 teaspoon vinegar. Sprinkle the liquid over the flour-fats mixture a tablespoon at a time, gently tossing with a fork after each addition. Stop when the dough just begins to come together when pressed—should hold together but not be wet or sticky. You may not need every drop of water or you might need an extra teaspoon.
- 4
Form and chill dough
Turn the dough onto a lightly floured surface and gather into a ball. Divide into two equal discs if making two single crusts (or leave whole for a double crust). Flatten each into a 1-inch-thick disk, wrap tightly in plastic wrap, and refrigerate at least 1 hour (or up to 2 days). Chilling relaxes gluten and firms fats for a flakier crust.
- 5
Roll out dough
Lightly flour a work surface and rolling pin. Roll one chilled disk from center outward to a 12-inch circle about 1/8-inch thick for a 9-inch pie plate. Rotate and lift dough occasionally to prevent sticking. If dough cracks, patch gently with a bit of extra dough. Transfer rolled dough to the pie plate by rolling it loosely around the rolling pin and unrolling into the plate. Trim overhang to about 1/2–3/4 inch beyond rim and chill while preparing filling.
Fruit Filling (mixed berries and peaches)
- 6
Prepare fruit
Place 2 cups sliced peaches, 1 cup halved strawberries, and 1 cup blueberries in a large mixing bowl. Gently toss to combine so juices don't break fruit too much.
- 7
Combine thickener and seasoning
In a small bowl, whisk together 3 tablespoons cornstarch, 3/4 cup granulated sugar, 2 teaspoons fresh lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon ground cinnamon (optional), and a pinch (1/8 teaspoon) fine sea salt until smooth and no lumps remain.
- 8
Coat fruit
Pour the sugar-cornstarch mixture over the fruit and gently fold until fruit is evenly coated. Let sit 10 minutes so the cornstarch begins to draw out juices; stir again to ensure even coating.
Assembly & Baking
- 9
Preheat oven and prepare top crust
Place an oven rack in the lower third of the oven and preheat to 400°F (200°C). If making a double crust, roll out the second dough disk to a 12-inch circle now. If making a lattice or crumb topping, prepare accordingly.
- 10
Fill pie shell
Remove chilled bottom crust from refrigerator. Lightly dust trimmed edge with 1 teaspoon flour to help seal. Pour the fruit filling into the pie shell, spreading evenly. Dot the filling with 2 tablespoons small pats of unsalted butter, distributing them across the surface.
- 11
Top and seal crust
If using a full top crust: gently place the rolled top crust over the filling. Trim excess so top and bottom overhang match, fold the edges under and crimp to seal. Cut 4–6 slits in the top to vent steam. If using a lattice: cut top dough into strips and weave over filling; trim and crimp edges. For single-crust open pies, you can omit top crust and proceed.
- 12
- 13
Bake
Place the pie on a rimmed baking sheet to catch any drips. Bake at 400°F (200°C) for 20 minutes to set the crust, then reduce oven temperature to 375°F (190°C) and continue baking for 30–40 minutes more, or until crust is golden brown and filling is bubbling through vents. If edges brown too quickly, shield with foil or an adjustable pie shield after 25 minutes.
- 14
Cool and finish
Remove pie from oven and transfer to a cooling rack. Let cool at least 2 hours (preferably 3) at room temperature so filling sets. Serve slightly warm or at room temperature. Store leftovers loosely covered in the refrigerator for up to 3 days; reheat slices gently if desired.