Friday, June 22, 2012

Mixed Fruit Pie


Pie. Who doesn't love a good pie? Fruit, pumpkin, buttermilk, pecan - you name it, and if it's contained within a pie crust, I'll eat it. I decided it was time to take on the daunting task of creating a pie of my own, having never attempted to make one before now. After rummaging through the cabinets and the fridge, I decided on mixed fruit, since that's what I happened to have laying around. I made it work, and you can, too, so check out the recipe down below.

Crust recipe adapted from Simply Recipes
Filling recipe adapted from All Recipes

Difficulty: Moderately Difficult
Active Prep Time: About 45 minutes
Total Prep Time: About 3 hours
Special Equipment: Food Processor

Crust Ingredients:

  • 2 ½ cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into ½ inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 10 tablespoons ice water
  • Confectioners’ sugar

Filling Ingredients:

  • 1 cup fresh strawberries, quartered
  • 1 cup fresh raspberries
  • 1 ½ cups fresh blueberries
  • 1 cup peaches, peeled and sliced
  • ½ cup white sugar
  • 3 tablespoons cornstarch


1. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough.

2. Remove dough from food processor and place in a mound on a clean, lightly floured surface. (If you want an extra flaky crust, smash the dough mixture into the table top with the heel of the palm of your hand a few times. This will help flatten the butter into layers between the flour which will help the resulting crust be flaky. This step is optional, however.)

3. Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

4. This is a good time to put together your filling. In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, peaches, and blueberries. Gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.


5. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.


6. Preheat the oven to 375 degrees and place a baking sheet on the center rack.

7. Add filling to the pie.


8. Roll out your second ball of dough into a 12 - 14 inch round. Cut the dough into ¾ inch wide strips. You want about ten of them. Carefully construct a lattice across the top, weaving strips of dough together. Use any excess dough to form a crust and crimp the edges with a fork. (Forming the lattice is by far the most difficult part of this recipe, so if you want to make life a little easier, you can skip cutting the dough into strips and simply lay the second dough disc on top of the pie. Just make sure you cut slits in the top to vent.)


9. Cover the edges of the pie with tin foil and place the pie on the baking sheet in the oven. Bake for 25 minutes.

10. Remove the tin foil and bake for an additional 30 – 40 minutes. The filling should be bubbling and the crust should be lightly browned. Cool on a wire rack for at least an hour before serving.


11. Sprinkle the top of the pie with confectioners’ sugar, then slice and enjoy!



Additional Notes

A scoop of vanilla ice cream with a slice really takes this pie to the next level, though you won’t exactly be disappointed even if you’ve got no ice cream.

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