Mixed Fruit & Kiwi Pie Recipe

Make dough

Whisk together flour, sugar, and salt in a medium bowl. Add cold cubed butter and cut into the flour using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Sprinkle ice water 1 tablespoon at a time over the mixture and gently toss with a fork until dough holds together when pinched. Add vanilla if using. Do not overwork; dough should still have visible butter pieces.

Gather dough into a ball, flatten to a disk, wrap in plastic, and chill in refrigerator for 30 minutes to 1 hour.

Roll and blind-bake

Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough to about 1/8" thick and large enough to line an 8–9" tart pan or pie plate with a slight lip. Transfer dough to pan, trim and flute edges. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake an additional 8–10 minutes until light golden. Cool completely on a wire rack.

While crust chills or bakes, prepare fruit. Peel and slice kiwis 1/4" thick. Hull and halve or slice strawberries. Pit and slice peach/nectarine if using. Halve large grapes. Combine all fruit except blueberries in a large bowl.

Add granulated sugar and fresh lemon juice to the fruit bowl and gently toss to coat. Let sit 10 minutes to macerate slightly, then drain off any excess liquid into a small bowl and reserve (you can stir this in with the glaze if desired). Fold in blueberries gently so they don’t crush.

Prepare glaze

In a small saucepan, combine apricot jam and water over medium-low heat. Stir until jam liquefies. If you prefer a slightly thicker glaze, whisk cornstarch with 1 tablespoon cold water to make a slurry and add to the warmed jam, simmer 1 minute until slightly thickened. Strain glaze through a fine mesh sieve if there are any chunks for a clear finish. Remove from heat and let cool until warm (not hot).

If you reserved any fruit liquid from maceration, whisk up to 1 tablespoon into the glaze for extra flavor (do not add more or glaze will be too thin).

Arrange fruit

Place the cooled prebaked crust on a serving plate. Starting from the outer edge, arrange kiwi slices in an overlapping spiral or concentric circles. Fill inner rings with strawberries, peaches/nectarines, grapes, and finish center with blueberries or a decorative arrangement. Press fruit gently so it sits flat and even.

Using a pastry brush, lightly brush the warm glaze over all exposed fruit in an even coat. Allow glaze to set 10–15 minutes at room temperature. If using powdered sugar, dust lightly around the crust edge just before serving and garnish with fresh mint leaves.