Mixed Fruit & Pineapple Pie Recipe

Mix dry ingredients

In a large bowl, whisk together the flour, salt, and granulated sugar until evenly combined.

Cut in fats

Add the cold cubed butter and optional cold shortening to the flour. Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until the mixture resembles coarse peas and some pea-sized pieces remain (a few larger bits create flakiness).

Add liquids and form dough

Mix the ice water and vinegar/lemon juice. Drizzle about half the liquid over the flour mixture and gently toss with a fork. Continue adding water, 1 tablespoon at a time, until the dough just holds together when squeezed. The dough should not be wet or sticky.

Chill and roll

Divide dough into two discs if making a top crust, or leave as one for a single crust. Flatten discs into disks, wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 2 days). When chilled, lightly flour a work surface and roll one disc to a circle approximately 11–12 inches for a 9–10 inch pie pan. Fit dough into the pan, leaving a slight overhang. Trim and flute edges as desired. If using a top crust or lattice, roll the second disc and keep chilled until ready to assemble.

Par-bake (optional for very juicy fruit)

For extra protection from a soggy bottom, preheat oven to 375°F (190°C). Line the crust with parchment and fill with pie weights or dried beans. Bake blind for 12 minutes, remove weights and parchment, and bake 5 more minutes until lightly set but not browned. Cool slightly before adding filling.

Prepare fruit

Hull and quarter strawberries if large. Drain any excess juice from pineapple if especially watery. Gently combine strawberries, blueberries, raspberries, blackberries, and diced pineapple in a large mixing bowl.

Combine filling ingredients

In a small bowl, whisk together granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt until smooth (no lumps of cornstarch). Pour this mixture over the fruit and toss gently to coat, taking care not to crush delicate berries.

Macération (optional)

Let the fruit mixture sit for 10–15 minutes to allow juices to develop and the cornstarch to begin hydrating. This yields better flavor and a slightly thicker filling once baked.

Fill the crust

Preheat oven to 400°F (205°C). Spoon the fruit mixture into the prepared pie shell, mounding slightly in the center. Dot the surface with the small pats of cold butter distributed across the fruit.

Top crust or lattice

If using a full top crust, place it over the filling, trim excess, seal and flute edges, and cut several vents in the top to release steam. For a lattice, cut the second dough into strips and weave over the filling, sealing edges. Brush the top crust or lattice with the beaten egg mixed with 1 teaspoon water to create an egg wash, and sprinkle coarse sugar if desired.

Initial high heat bake

Place the pie on a rimmed baking sheet to catch any drips. Bake at 400°F (205°C) for 15 minutes to set and brown the top.

Lower heat and finish baking

Reduce oven temperature to 350°F (175°C) and continue baking for 35–50 minutes more, until the filling is bubbling through the vents or lattice and crust is golden brown. If the edges brown too quickly, cover them with foil or a pie shield for the remaining bake time.

Check doneness

The filling should bubble actively and the cornstarch-thickened juices should look glossy and slightly thickened. If the center still seems very loose, bake an additional 10–15 minutes, checking frequently.

Cool

Remove the pie from the oven and transfer to a wire rack. Let cool at least 2–3 hours (preferably longer) to allow the filling to set before slicing. Cooling is important with fruit pies that use cornstarch.

Make glaze (optional)

If you want a shiny finish (especially for fruit-pizza style presentation), warm the apricot jam or apple jelly with 1 teaspoon water in a small saucepan or microwave until liquefied. Strain if necessary and brush lightly over warm fruit or the baked top crust with a pastry brush.

Slice and serve

Slice the pie with a sharp knife dipped in hot water and wiped dry between cuts for cleaner slices. Serve at room temperature or slightly warm with vanilla ice cream or whipped cream if desired.