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Introduction:
There are moments in life when you’re caught between pretending to be calm and fully embracing the irresistible temptation of something delicious. This pie is one of those indulgences—so rich, so comforting, that it’s almost impossible to resist going for another slice. Whether you're making it for a special occasion or just because you're craving a little something sweet, this pie will quickly become your go-to dessert. With its buttery, flaky crust and luscious filling, it’s the perfect balance of flavors that’ll have you pretending you're calm, but secretly reaching for more.
Ingredients:
For the Crust:
1 ½ cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
2-3 tablespoons ice water
For the Filling:
2 cups fresh fruit (berries, apples, or a mix of your favorite fruits)
1 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)
1/8 teaspoon salt
For the Topping:
1 egg, lightly beaten (for egg wash)
1 tablespoon coarse sugar (for sprinkling)
Instructions:
Prepare the Crust:
In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and, using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. You may need 2-3 tablespoons.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Make the Filling:
In a large bowl, combine the fruit, sugar, cornstarch, lemon juice, vanilla extract, cinnamon (if using), and salt. Stir gently to coat the fruit evenly. Let it sit for 10 minutes to allow the fruit to release its juices.
Assemble the Pie:
Preheat your oven to 375°F (190°C).
Roll out the chilled dough on a lightly floured surface to fit your pie dish. Gently transfer the dough to the dish, trimming any excess around the edges.
Pour the fruit filling into the crust and spread it evenly.
Roll out any leftover dough and cut it into strips for a lattice topping, or simply cover the pie with a full top crust, sealing the edges by pinching the dough together.
Brush the top with a lightly beaten egg, then sprinkle with coarse sugar for a bit of crunch.
Bake:
Place the pie in the oven and bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. You can cover the edges of the crust with foil if they begin to brown too quickly.
Let the pie cool for at least an hour before slicing to allow the filling to set.
Tips for Serving and Storing:
Serving: This pie is perfect on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, drizzle with caramel sauce or a dusting of powdered sugar.
Storing: Store leftover pie in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze the pie (either baked or unbaked) for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil.
Variants:
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