Pie! Recipe
Recipe information
Make Pie! in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Pie Crust
Pie Filling (Classic Fruit Filling — adaptable)
Egg Wash & Finishing
Pie Crust
1. Prepare dry ingredients
In a large bowl, whisk together 2.25 cups all-purpose flour, 0.5 tsp salt, and 1 tablespoon granulated sugar until evenly combined.
2. Cut in the butter
Add 0.75 cup (very cold, cubed) unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut or rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining (some pieces larger for flakiness).
3. Add liquid
Mix 1 teaspoon apple cider vinegar or lemon juice into 6 tablespoons ice water. Drizzle the liquid mixture over the flour/butter in 1-2 additions, gently tossing with a fork after each addition. Add just enough so the dough comes together when pinched and holds without being sticky. You may not need every tablespoon; stop when the dough forms clumps.
4. Form discs and chill
Gather the dough gently into two discs (one slightly larger for the bottom crust — about 2/3 of the dough — and one smaller for the top). Flatten each into a 1-inch-thick disc, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days) before rolling.
5. Roll out
On a lightly floured surface, roll the larger disc into a circle about 12 inches in diameter and 1/8-inch thick. Carefully transfer to a 9-inch pie dish, easing it into the dish without stretching. Trim the overhang to about 1 inch.
Pie Filling (Classic Fruit Filling — adaptable)
6. Prepare fruit
If using apples: peel, core and slice apples to 1/4-inch thickness. If using berries or peaches: pit/halve peaches and slice; berries may be used whole. Measure 4 cups of prepared fruit and place in a large bowl.
7. Combine filling ingredients
To the fruit, add 3/4 cup granulated sugar, 1/4 cup light brown sugar, 3 tablespoons cornstarch (or tapioca starch), 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Toss gently until fruit pieces are evenly coated and no dry pockets of starch remain.
8. Rest and macerate
Let the coated fruit sit for 10–15 minutes. This gives the starch a chance to absorb fruit juices and the sugars to draw out moisture, preventing a soggy bottom.
9. Assemble filling in crust
Spoon the macerated fruit into the prepared bottom crust, mounding slightly in the center. Dot the fruit surface with 2 tablespoons small pieces of unsalted butter distributed evenly.
Top Crust & Finishing
10. Roll and assemble top crust
Roll the smaller dough disc to about 10–11 inches wide, or prepare lattice/streusel topping if preferred. Drape the top crust over the filled pie. Trim both crusts to a 1-inch overhang, fold under and crimp or flute the edges to seal. Cut 4–6 small vents in the top crust if using a full top, or ensure lattice strips are spaced for steam to escape.
11. Egg wash and sugar
Beat 1 large egg with 1 tablespoon milk or cream to make an egg wash. Brush the top crust lightly and evenly with the wash. If desired, sprinkle 1 tablespoon coarse sugar over the top for sparkle and extra crunch.
12. Chill briefly
Place the assembled pie in the refrigerator for 15–20 minutes to firm the butter in the crust; this helps maintain flakiness and prevents shrinkage during baking.
13. Bake
Preheat the oven to 425°F (220°C). Place the chilled pie on a rimmed baking sheet to catch drips and put it on the middle rack. Bake at 425°F (220°C) for 15 minutes to set the crust. Reduce the oven temperature to 375°F (190°C) and continue baking for 35–45 minutes more, until the crust is golden brown and the filling is bubbling through vents or lattice. If the edges brown too quickly, shield them with foil or a pie shield after the first 20–25 minutes at 375°F.
14. Cool
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours (longer if possible). Cooling lets the filling thicken and set so it slices cleanly.
15. Serve
Slice and serve plain or with whipped cream or vanilla ice cream. Store leftovers loosely covered at room temperature up to 2 days or refrigerated up to 4 days.
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