November 18, 2021

Mixed Fruit Pie with All Butter Crust

Mixed Fruit Pie with All Butter Crust is a wonderfully fruity, flaky, and tender treat for the holidays, celebrations, or any other day for a delicious pick-me-up!

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Mixed Fruit Pie with All Butter Crust is a wonderfully fruity, flaky, and tender treat for the holidays, celebrations, or any other day for a delicious pick-me-up!

This particular recipe is a spin off a blueberry pie I made in culinary school. Unfortunately I lost the recipe so in the process of recreating it I improvised a smidge. Though, whether you make an all-blueberry pie or mix and match your fruits, nevertheless, I hope you enjoy.

To try for yourself, and for imagery, continue below.

Pie Dough:

Firstly, make sure all your ingredients are cold before starting. The key to this crust is in the technique!

Slice the butter into small cubes and place into the fridge to keep as cold as possible. In the meantime, prepare ice water. Measure all pie crust ingredients so when it is time, you are ready to go.

In a large mixing bowl, add the flour and mix with salt. Then, add the butter.

Next, using a dough cutter or bench scraper, cut the dough into the flour (working as quickly and efficiently as possible). You want the pats of butter to resemble the size of peas. These pockets of butter will help create a flaky, tender crust.

After, sprinkle ice water while gently tossing until it feels wet enough to shape into a disk without crumbling apart.

Gently knead together, divide in half, then form Into two large disks, and wrap in plastic. Transfer to the fridge to rest and chill in the fridge for at least one hour. (A great resource video can be found: here.)

Triple Berry Filling:

Create a corn starch slurry by using a fork to mix together the corn starch with pomegranate juice.

Next, place a large saucepan over medium heat and add the slurry, sugars, sea salt, lemon zest, vanilla extract, cinnamon and nutmeg, then stir until smooth.

Afterwards, add the fruit and lemon juice. Stir to combine, then continuing stirring for 5-8 minutes, or until the corn starch activates and thickens. The liquid will shift from a pale pink to a jammy, burgundy hue.

When ready, immediately remove from the heat, and stir in the butter and lemon juice until melted and evenly combined. Once the cornstarch is activated you want to avoid over-mixing. (Otherwise, it will reverse the thickening activity of the corn starch and release the liquids.)

Then, transfer to a a container to chill until ready to use. (You want it to at least come to room temperature before using so it does not melt the crust. If not making the pie right away, seal the container and store in the fridge in the meantime.)

Triple Berry Pie with All Butter Crust Assembly:

When the dough has enough time to chill, roll each disc into 1/4″ thickness. Transfer one half to a 9.5″ round pie dish. Afterwards, transfer the filling into the center, then top with the remaining half on top. (I prefer a thick 1″ lattice.)

(For visual guidance rolling out your dough and/or creating your lattice, Claire Saffitz breaks it down well in her Cherry Pie Video: here.)

Next, trim the edges so they are even, then brush the egg wash between the end layers, and crimp the dough to seal. Then, slide the whole pie into the freezer for about 15 minutes while the oven continue to warm up. (This step helps to firm up the crust so it does not melt the butter in the dough too quickly.)

When you are ready to bake, preheat the oven to 400ºF. Scramble the egg with water, then use a pastry brush to coat the pie with the egg wash. Next, sprinkle generously with sparkling sugar.

Transfer the pie onto a baking sheet (to catch any drippings), then place into the oven to bake for 50-60 minutes. After, lower the oven temperature to 350º F and continue baking for 20-30 minutes, or until the crust is a deep golden brown.

When ready, remove from the oven and cool the pie completely before serving (about 2 hours). Enjoy!


Mixed Fruit Pie with All Butter Crust

SERVES: 6

All Butter Pie Crust:

PREP TIME: 15 MINS
CHILL TIME: 2 HRS

  • 2 1/2 cups all-purpose flour
  • 1 tsp sea salt
  • 2 sticks unsalted butter, cold
  • 1/2 cup(ish) ice water
  1. Slice the butter into small cubes and place into the fridge to keep as cold as possible. In the meantime, prepare ice water. Measure all pie crust ingredients so when it is time, you are ready to go.
  2. In a large mixing bowl, add the flour and mix with salt. Then, add the butter. Next, using a dough cutter or bench scraper, cut the dough into the flour (working as quickly and efficiently as possible). You want the pats of butter to resemble the size of peas. These pockets of butter will help create a flaky, tender crust.
  3. After, sprinkle ice water while gently tossing until it feels wet enough to shape into a disk without crumbling apart.
  4. Gently knead together, divide in half, then form Into two large disks, and wrap in plastic. Transfer to the fridge to rest and chill in the fridge for at least one hour. (A great resource video can be found: here.)

Mixed Fruit Pie Filling:

PREP TIME: 10 MIN
COOK TIME: 10 MIN
TOTAL TIME: 20 MIN

  • 3-4 Tbs cornstarch (depending on how juicy the fruit is)
  • 1/4 cup cold pomegranate juice
  • 1/4 cup pure cane sugar (or granulated)
  • 2 Tbs dark brown sugar, packed
  • 1 Tbs lemon juice
  • 2 tsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 tsp sea salt
  • 1 cup raspberries (6 oz.)
  • 1 cup blackberries (6 oz.)
  • 2 cups blueberries (16 oz.)
  • 2 gala apples, peeled and diced
  • 1 Tbs butter
  1. Create a corn starch slurry by using a fork to mix together the corn starch with pomegranate juice.
  2. Next, place a large saucepan over medium heat and add the slurry, sugars, sea salt, lemon zest, vanilla extract, cinnamon and nutmeg, then stir until smooth.
  3. Afterwards, add the fruit and lemon juice. Stir to combine, then continuing stirring for 5-8 minutes, or until the corn starch activates and thickens. The liquid will shift from a pale pink to a jammy, burgundy hue.
  4. When ready, immediately remove from the heat, and stir in the butter and lemon juice until melted and evenly combined. Once the cornstarch is activated you want to avoid over-mixing. (Otherwise, it will reverse the thickening activity of the corn starch and release the liquids.)
  5. Finally, transfer to a a container to chill until ready to use. (You want it to at least come to room temperature before using so it does not melt the crust. If not making the pie right away, seal the container and store in the fridge in the meantime.)

Mixed Fruit Pie with All Butter Crust Assembly:

PREP TIME: 15-20 MIN
COOK TIME: 1-1 1/2 HRS
CHILL TIME: 2 HRS

  • All Butter Pie Crust
  • Triple Berry Pie Filling
  • 1 egg
  • 1 tsp filtered water
  • 3 Tbs sparkling sugar (optional)
  1. When the dough has enough time to chill, roll each disc into 1/8″ thickness. Transfer one half to a 9.5″ round pie dish. Afterwards, transfer the filling into the center, then top with the remaining half on top. (I prefer a thick 1″ lattice. For a great lattice tutorial visit King Arthur’s Youtube: here.)
  2. Next, trim the edges so they are even, then brush the egg wash between the edge layers, and crimp the dough to seal. Then, slide the whole pie into the freezer for about 15 minutes while the oven continue to warm up. (This step helps to firm up the crust so it does not melt the butter in the dough too quickly.)
  3. When you are ready to bake, preheat the oven to 400ºF. Scramble the egg with water, then use a pastry brush to coat the pie with the egg wash. Next, sprinkle generously with sparkling sugar.
  4. Transfer the pie onto a baking sheet (to catch any drippings), then place into the oven to bake for 40-50 minutes.
  5. After, lower the oven temperature to 350º F and continue baking for 20-30 minutes, or until the crust is a deep golden brown.
  6. When ready, remove from the oven and cool the pie completely before serving (about 1-2 hours). Enjoy!

Notes:

  • You can make both the dough and the filling the night before. Simply chill in the fridge until ready to roll out and assemble.
  • For more pie dough resources Food52 and Cooks Illustrated have great articles here and here. Pie can be intimidating at first, but they really break down the science in a digestible way!
  • Another YouTube video of making the dough can be found here.
  • For a variation on the filling follow the filling directions but add 2 diced gala apples, and reduce the blueberries, to raspberries, and blackberries to 1 cup each. (Trust! So good!)
  • Curious about the molecular break down of corn starch in this recipe? Visit the Science of Cooking‘s post: here.
  • For more delicious recipes, or to see what else is in store, visit the Kitchen Journal.