Fruit Pies Recipe

Prepare the Pie Crust

In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Add the chilled, cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Add Ice Water

Gradually add the ice water, one tablespoon at a time, mixing until the dough starts to come together. You may not need all the water.

Chill the Dough

Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll Out the Dough

On a floured surface, roll out one disc of dough to fit a 9-inch pie pan. Place the rolled-out dough into the pan, trimming the excess.

Prepare the Fruit Filling

In a large bowl, combine the fresh fruit, granulated sugar, cornstarch, lemon juice, ground cinnamon, and salt. Toss until the fruit is well coated.

Fill the Pie Crust

Pour the fruit mixture into the prepared pie crust and dot with small pieces of butter.

Prepare the Top Crust

Roll out the second disc of dough and place it over the filling. Seal the edges by crimping them together. Cut slits in the top to allow steam to escape.

Add Egg Wash (Optional)

Brush the top crust with beaten egg and sprinkle with granulated sugar for a sweet finish.

Bake the Pie

Preheat the oven to 425°F (220°C). Bake the pie for 45-50 minutes or until the crust is golden brown and the filling is bubbling.

Cool and Serve

Allow the pie to cool for at least 30 minutes before slicing and serving.