Mixed Fruit & Mango Pie Recipe

Make dough

In a large bowl, whisk together 2.5 cups flour, 1 tsp sugar, and 1/2 tsp salt. Cut 1 cup (2 sticks) cold unsalted butter into small cubes and toss with flour. Using a pastry cutter or two knives, cut butter into the flour until mixture resembles coarse meal with pea-sized butter pieces remaining.

Add water and chill

Sprinkle 6 tbs cold water over mixture, 1 tablespoon at a time, gently folding with a fork until dough just comes together (do not overwork). Divide dough into two discs (for bottom and top) or keep one if making a single-crust fruit pizza style. Wrap in plastic and chill at least 1 hour (or up to 2 days) in refrigerator.

Roll and blind bake (for 8" pie shell)

Preheat oven to 375°F (190°C). On a floured surface, roll chilled dough to about 12" diameter for an 8" pan (or 14" for a 10" pan). Fit into an 8" (or 10") tart or pie pan, trim and crimp edge. Line crust with parchment and fill with pie weights or dried beans. Bake blind 18 minutes, remove weights and parchment, brush with egg wash (1 egg + 1 tsp water beaten) and return to oven 5–7 minutes until golden. Cool completely. If making a no-bake style (fruit pizza) you can par-bake to set the base similarly then cool.

Cook filling

In a medium saucepan, whisk together 2 cups mango puree, 1/2 cup sugar, 3 tbs cornstarch, and 1/4 tsp salt until smooth. Place over medium heat and cook, stirring constantly, until mixture thickens and begins to bubble (about 4–6 minutes). Continue stirring and cook 1 more minute to cook out raw starch flavor.

Finish filling

Remove from heat and whisk in 2 tbs unsalted butter, 1 tsp vanilla, and 1 tbs fresh lime juice until smooth. Taste and adjust sweetness or acidity if needed. Allow filling to cool slightly (10–15 minutes), then spread evenly into the cooled pie shell. Chill in refrigerator until set, about 1–2 hours (or until firm enough to hold fruit).

Prepare fruit just before assembling to keep it fresh. Arrange sliced mango, strawberries, kiwi, blueberries, and optional peach decoratively atop the chilled mango filling. For an 8" or 10" pie, arrange in concentric circles or create sections for a mixed look, pressing fruit gently into filling so pieces adhere.

Warm 3 tbs apricot jam with 1 tbs water in a small saucepan over low heat or in microwave 10–15 seconds, stirring until smooth. Strain if desired to remove fruit chunks. Using a pastry brush, lightly glaze the arranged fruit to give shine and help preserve freshness. Apply one thin coat; do not oversaturate fruit.

Chill the assembled pie at least 30 minutes to allow glaze to set. Keep refrigerated until 30 minutes before serving. Slice with a sharp knife dipped in hot water (wipe between cuts) for clean slices. Store any leftovers covered in the refrigerator for up to 3 days; best eaten within 24–48 hours for peak fruit texture.