Assorted Fruit Pies Recipe

Prepare the Pie Dough

In a large bowl, combine the flour, sugar, and salt. Mix well.

Cut the cold butter into small pieces and add to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.

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

Make the Fruit Filling

In a medium bowl, combine the mixed berries, sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Stir gently until the berries are coated evenly.

Let the filling sit for about 15 minutes to allow the juices to release.

Roll Out the Dough

Preheat the oven to 375°F (190°C). On a floured surface, roll out one disk of dough to fit your pie dish. Place it in the dish and trim any excess.

Fill the crust with the prepared fruit filling, spreading it evenly.

Roll out the second disk of dough and place it over the filling. You can cut slits in the top to create a lattice design or leave it whole. Trim and crimp the edges.

Brush the top crust with the beaten egg and sprinkle with sugar.

Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Remove from the oven and let cool for at least 30 minutes before serving.