Donna’s Delicious Pies Recipe
The one and only Miss Donna! – IYKYK
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pie Crust (makes one 9-inch double crust)
Classic All-Purpose Fruit Filling (Apple-Berry Blend, fills one 9-inch pie)
Finishing & Optional
Method
Pie Crust (makes one 9-inch double crust)
- 1
Combine dry ingredients
Whisk together the flour, salt, and granulated sugar in a large bowl until evenly distributed.
- 2
Cut in fats
Add the cold cubed butter and cold shortening to the flour. Use a pastry cutter, two knives, or your fingertips to work the fats into the flour until the mixture resembles coarse cornmeal with pea-sized pieces of butter remaining (some larger pieces are OK for flakiness).
- 3
Add liquids
In a small bowl combine ice water and apple cider vinegar. Drizzle about half the liquid over the flour mixture and gently fold with a rubber spatula. Add more water, one tablespoon at a time, just until the dough holds together when pinched (you may not need every tablespoon). Avoid overworking. The dough should be slightly shaggy but cohesive.
- 4
Form and chill
Turn the dough out onto a lightly floured surface and gather gently into a ball. Divide into two discs (about 2/3 and 1/3 for a thicker bottom crust if you prefer). Flatten each into 1-inch-thick discs, wrap tightly in plastic wrap, and refrigerate at least 1 hour (or up to 2 days) to firm and hydrate.
- 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 the dough into the dish without stretching. Trim the overhang to about 1 inch.
Classic All-Purpose Fruit Filling (Apple-Berry Blend, fills one 9-inch pie)
- 6
Prepare fruit
In a large bowl combine the thinly sliced apples and fresh blueberries. Toss gently to mix.
- 7
Mix dry filling components
In a small bowl whisk together granulated sugar, brown sugar, cornstarch, ground cinnamon, and sea salt until uniform.
- 8
Combine filling
Sprinkle the sugar-cornstarch mixture over the fruit. Add the lemon juice and toss gently until fruit is evenly coated and the cornstarch is distributed. Let stand 10 minutes so juices begin to draw out and cornstarch hydrates.
- 9
Optional pre-cook (for saucier filling)
If you prefer a reliably thick filling, transfer the fruit mixture to a medium saucepan and cook over medium heat, stirring, until the mixture thickens and becomes shiny (about 4–6 minutes). Remove from heat and let cool slightly before filling the crust. If not pre-cooking, proceed to fill raw; the baked pie will be slightly less saucy but still set.
- 10
Fill the pie
Spoon the fruit filling into the prepared bottom crust, mounding slightly in the center. Dot the filling with the small pats of butter placed evenly atop the fruit.
Top crust, egg wash & bake
- 11
Top crust or lattice
Roll the second dough disc to about 11–12 inches. For a full top, place over the fruit, fold the bottom and top crust edges together and crimp to seal; trim excess. For a lattice, cut the dough into 3/4–1 inch strips and weave over the filling, pressing edges to seal.
- 12
Vent and chill
Cut several steam vents in the top crust if using a full cover. Refrigerate the assembled pie for 20–30 minutes to firm the crust and reduce shrinkage during baking.
- 13
- 14
Bake — initial high heat
Place the pie on a baking sheet (to catch any drips). Bake at 425°F (220°C) for 20 minutes to set the crust and jump-start browning.
- 15
Bake — reduce heat
Lower the oven temperature to 375°F (190°C) and continue baking an additional 35–45 minutes, or until the crust is deep golden and filling is bubbling through vents or lattice. If the crust begins to over-brown, tent loosely with foil.
- 16
Cool and set
Remove the pie from the oven and transfer to a wire rack. Let cool at least 2 hours (longer if you want a firmer filling) before slicing so the filling sets and doesn't run.
Finishing & serving
- 17
Slice and serve
Slice the pie with a sharp knife wiped between cuts for clean slices. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
- 18
Storage
Cover leftover cooled pie loosely with foil or plastic wrap and refrigerate up to 3 days (reheat slices in a 350°F/175°C oven for 10–12 minutes for best texture). You can freeze a fully cooled pie (wrapped well) up to 2 months; thaw overnight in the refrigerator before reheating.