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Ingredients
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Pie Dough
Seasonal Fruit Filling
Assembly & Finish
Method
Pie Dough
- 1
Make dough
In a large bowl, whisk together 2.5 cups flour, 1 tsp sugar and 1/2 tsp salt. Add the cold cubed butter and optional shortening. Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until mixture resembles coarse meal with some pea-sized pieces of butter (about 6–8 rotations in a food processor or 6–8 minutes by hand).
- 2
Add cold liquid
Combine 6 tablespoons ice water with 1 tsp apple cider vinegar. Sprinkle 1 tablespoon of the liquid evenly over the flour-fat mixture and gently mix with a fork. Continue adding the remaining liquid 1 tablespoon at a time, mixing only until dough holds together when squeezed. Do not overwork.
- 3
Chill
Turn the dough onto a lightly floured surface (use 1 tablespoon flour to dust). Divide into two equal disks, flatten to 1-inch thick disks, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 2 days).
Seasonal Fruit Filling
- 4
Prepare fruit
If using firm fruits (apples, pears, peaches), peel, core and slice them into 1/4-inch thick slices. If using berries, leave whole or halve large berries. Measure 5 cups total combined fruit and place in a large mixing bowl.
- 5
Season filling
Add 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp kosher salt to the fruit. Toss gently to combine.
- 6
Thicken
Sprinkle 3 tbsp cornstarch over the fruit and toss again until fruit is evenly coated and there are no dry clumps. Let sit 10 minutes so cornstarch hydrates; juices will begin to form.
Assembly & Bake
- 7
Preheat oven
Place a rack in the lower-middle position and preheat the oven to 400°F (205°C). Place a baking sheet on the rack to heat; this helps the bottom crust crisp.
- 8
Roll out crusts
On a lightly floured surface, roll one chilled dough disk into a 12-inch circle about 1/8–1/4 inch thick. Gently transfer to a 9-inch (or 9.5-inch) pie plate by rolling the dough onto the rolling pin and unrolling over the plate. Press into the dish and leave a slight overhang. Roll the second disk to a similar size for the top crust or cut into lattice strips as desired.
- 9
Fill pie
Mound the prepared fruit filling into the crust, letting any accumulated juices pour in but leaving excess behind if very liquidy. Dot the filling with the 3 tbsp butter cut into small pats.
- 10
Top and seal
Place the top crust or lattice over the filling. Trim any overhang to leave a 1/2-inch border, then fold the top and bottom crust edges together and crimp to seal. Cut 4 small vents in a solid top crust (if using a top crust) to allow steam to escape.
- 11
Egg wash
Whisk the large egg with 1 tablespoon heavy cream. Brush the top crust lightly with the egg wash and sprinkle 1 tablespoon coarse sugar over the top for shine and crunch.
- 12
Bake
Place the pie on the preheated baking sheet and bake at 400°F (205°C) for 20 minutes. After 20 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for 35–45 minutes more, or until the crust is deep golden brown and filling is bubbling through vents. If the edges brown too quickly, cover them with foil or an edge shield after 25 minutes.
- 13
Cool
Remove the pie from the oven and transfer to a wire rack. Let cool at least 2 hours (longer if possible) so the filling sets before slicing. Serve warm or at room temperature.