Seasonal Pie Recipe

Make crust

Combine 1.5 cups all-purpose flour and 0.25 tsp salt in a bowl. Cut 6 tbsp cold cubed butter and 1 tbsp cold shortening into flour with a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Sprinkle 3 tbsp ice water evenly over the flour mixture, tossing gently with a fork until dough just comes together when pinched. Add an extra tablespoon of water only if dry. Handle the dough as little as possible.

Turn dough onto a lightly floured surface, press into a disk about 1-inch thick, wrap in plastic, and chill in refrigerator for at least 30 minutes.

Preheat oven to 400°F (200°C). Lightly flour a 9-inch pie pan. Roll chilled dough on a lightly floured surface to a 12-inch circle, about 1/8-inch thick. Transfer to the pie pan, trim overhang to 1/2 inch, fold under and crimp edge. Refrigerate crust while preparing filling.

Prepare fruit

If using berries, leave whole or halve large berries. If using peaches or apples, peel (if desired), pit/core and slice to about 1/4-inch thick. Measure 4 cups of prepared fruit and place in a large bowl.

Add 1/2 cup granulated sugar, 2 tbsp light brown sugar, 2 tbsp cornstarch, 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1/2 tsp ground cinnamon, and 1/4 tsp fine sea salt to the fruit. Toss gently until fruit is evenly coated and juices begin to release. Let sit 10 minutes so cornstarch hydrates and thickens juices.

Reduce oven temperature to 375°F (190°C). Remove chilled crust from refrigerator. Spoon the fruit mixture into the prepared pie crust, mounding evenly. Dot fruit surface with 2 tbsp unsalted butter cut into small pieces.

Finish and bake

Beat 1 large egg with 1 tsp cold water to make egg wash. Brush the crust edge with egg wash and, if desired, lightly brush any exposed top crust (for a covered pie) or crimped edge. Sprinkle 1 tsp coarse sugar over edge if using.

Place the pie on a rimmed baking sheet to catch any drips. Bake in the preheated 375°F (190°C) oven for 20 minutes, then reduce heat to 350°F (175°C) and continue baking for 25–35 minutes more, until filling bubbles and crust is golden brown. If the crust edges brown too quickly, tent with foil.

When finished, remove pie from oven and let rest on a wire rack for at least 2 hours to allow filling to set. The center may be soft while hot; full set occurs as it cools.

Slice the pie and dust each slice lightly with 1 tbsp powdered sugar, distributed among slices as desired.

Serve warm or room temperature with a scoop of vanilla ice cream (about 1 scoop per serving). If desired, add an extra sprinkle of powdered sugar on the ice cream.