Pie Recipe

Combine dry ingredients

In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt.

Cut in fats

Add 12 tablespoons cold, cubed unsalted butter and 2 tablespoons cold vegetable shortening. Using a pastry cutter or two forks (or pulse in a food processor), cut the fats into the flour until pea-size pieces remain and mixture resembles coarse crumbs with some larger buttery bits for flakiness.

Add ice water

Sprinkle 6 tablespoons ice water over the flour mixture, 1 tablespoon at a time, gently mixing after each addition with a fork until dough just comes together and holds when pinched. Avoid overworking. You may not need all the water; stop when dough forms large clumps.

Form and chill dough

Turn dough out onto a lightly floured surface, gather into a disk about 1 1/2 inches thick, wrap tightly in plastic, and refrigerate at least 1 hour (or up to 2 days). For quicker chilling, freeze 20 minutes.

Roll and place in pan

On a lightly floured surface, roll the chilled dough to about 12-inch diameter for a 9-inch pie plate. Transfer to the pie plate by rolling the dough onto the rolling pin and unrolling over the plate. Ease dough into the plate without stretching. Trim excess to 1/2 inch beyond rim.

Prepare top crust (if using)

If making a double crust, divide remaining dough into two pieces (about 1/3 and 2/3). Roll top crust to a 11-12 inch circle and keep chilled until ready. For lattice, roll into a rectangle and cut strips.

Egg wash (optional)

If using, beat 1 egg with 1 tablespoon heavy cream to make egg wash and keep ready to brush the crust before baking. Also have 1 tablespoon coarse sugar available for sprinkling.

Prepare fruit

If using fresh fruit, wash, peel (if appropriate), core, and slice to yield about 4 cups of filling. For frozen fruit, thaw and drain excess liquid. Place fruit in a large mixing bowl.

Mix filling ingredients

To the fruit, add 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tablespoon lemon juice, 3 tablespoons cornstarch (or 2 tablespoons tapioca), 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon salt. Toss gently until fruit is evenly coated and the sugar and starch are distributed.

Assemble pie

Spoon the prepared filling into the chilled bottom crust, mounding slightly in the center. Dot the top of the filling with 2 tablespoons unsalted butter cut into small pats.

Top the pie

Place the top crust over the filling (or create lattice). Trim the excess dough to 1/2 inch beyond the rim, fold the edge under the bottom crust edge and crimp to seal. Cut 4 small vents if using a full top crust to allow steam to escape.

Preheat oven

Preheat the oven to 400°F (200°C). Position a rack in the lower third of the oven. Place a baking sheet on the rack to catch any drips.

Egg wash and sugar

Brush the top crust (and exposed edges) with the prepared egg wash or 1 tablespoon heavy cream, then sprinkle with 1 tablespoon coarse sugar if desired.

Bake - initial high heat

Bake the pie at 400°F (200°C) for 15 minutes to help set the crust and start bubbling.

Reduce heat and finish baking

Reduce oven temperature to 375°F (190°C) and continue baking for an additional 35–45 minutes, or until the filling is bubbling through the vents and the crust is deep golden brown. If edges brown too quickly, cover them with foil or a pie shield after 25–30 minutes.

Cool

Remove the pie from the oven and transfer to a wire rack. Allow to cool at least 2 hours before slicing so the filling sets. Serve warm or at room temperature, optionally with ice cream or whipped cream.