Fruity Pie – Easy 50-Minute Summer Dessert

Fruity Pie is the dessert I make when the market is overflowing and I cannot decide between berries and stone fruit, so I simply use both. Before you preheat anything, gather your materials: a 9-inch (23 cm) pie plate, a rolling pin, a large mixing bowl, a small bowl for the egg wash, a pastry brush, measuring cups and spoons, a whisk, a knife and cutting board, a silicone spatula, plastic wrap, and a wire cooling rack. Lay a clean kitchen towel under the pie plate so it does not slide while you work.

We build this pie in phases: first the dough, then the filling, then the lattice, then the bake. I weigh my fruit after pitting and peeling because volume measurements for chopped fruit vary wildly, and I always taste one piece of fruit to judge sweetness before deciding on the sugar. If your peaches are very ripe, hold back a tablespoon of sugar; if your berries are tart, add it all.

Measure twice, cut once. That habit saves you from a soggy bottom and a runny slice, and it is the difference between a good pie and a great one.

About the Ingredients

2 1/2 cups (315 g) all-purpose flour

Use a spoon to fluff the flour before scooping, or weigh it for accuracy. Substitute 1 cup (120 g) whole-wheat pastry flour for a nuttier crust if you like.

1 cup (227 g) cold unsalted butter, cut into 1/2-inch (1 cm) cubes

Cold butter creates flaky pockets of steam; frozen butter grated on a box grater works as a shortcut. If using salted butter, skip the added salt in the dough.

1/2 teaspoon (3 g) fine sea salt

Fine sea salt dissolves evenly; do not swap in coarse kosher salt at the same volume or the crust will taste salty. Table salt works but use a scant 1/2 teaspoon.

1/2 cup (100 g) granulated sugar

Adjust down to 1/3 cup (67 g) if your fruit is very ripe and sweet. Coconut sugar can replace it one-for-one but will darken the filling.

3 tablespoons (24 g) cornstarch

Cornstarch thickens the juices without a floury taste; arrowroot starch or instant tapioca (2 tablespoons) are good gluten-free swaps.

6 cups (about 900 g) mixed fruit, such as sliced peaches, blueberries, raspberries, and halved strawberries

Weigh after pitting, peeling, and hulling. Frozen fruit works if thawed and drained well; pat it dry so the crust does not sog.

1 tablespoon (15 ml) fresh lemon juice

Lemon balances the sugar and keeps peaches from browning. Bottled lemon juice is fine in a pinch, or use 1 teaspoon cider vinegar.

1 large egg beaten with 1 tablespoon (15 ml) water, for egg wash

This gives the crust its glossy, golden finish. For a vegan wash, brush with 2 tablespoons oat milk mixed with 1 teaspoon maple syrup.

2 tablespoons (25 g) turbinado sugar, for sprinkling

Coarse sugar adds crunch and sparkle. Demerara sugar or crushed sugar cubes are excellent substitutes.

Tips & Tricks

Keep Everything Cold

Chill the butter, the bowl, and even the flour for 15 minutes before mixing; warm dough turns tough instead of flaky.

Drain the Fruit

Toss the fruit with sugar and cornstarch in a colander set over a bowl for 10 minutes, then use the drained juices to brush the crust for extra color.

Seal the Lattice Edges

Press the lattice strips firmly into the bottom crust rim before crimping, or the strips will shrink and pull away during baking.

Shield the Edges

After 25 minutes, cover the rim with a strip of foil or a pie shield so the crust browns evenly instead of burning.

Step-by-Step Instructions

1. Make the Dough

Whisk the flour and salt in a large bowl, then cut in the cold butter with a pastry blender or your fingertips until the mixture looks like coarse meal with some pea-sized lumps. Add 6 to 8 tablespoons (90 to 120 ml) ice water, one spoonful at a time, tossing with a fork until the dough just holds when squeezed.

2. Chill the Dough

Divide the dough into two discs, wrap each in plastic, and refrigerate for at least 1 hour or up to 2 days. Cold dough rolls cleanly and bakes flaky; warm dough tears and shrinks.

3. Roll the Base

On a lightly floured surface, roll one disc into a 12-inch (30 cm) round about 1/8 inch (3 mm) thick. Fit it into the 9-inch (23 cm) pie plate, trim the overhang to 1 inch (2.5 cm), and refrigerate while you prepare the filling.

4. Toss the Filling

In a large bowl, combine the fruit, granulated sugar, cornstarch, and lemon juice, stirring gently until every piece is coated. Let it sit for 10 minutes so the cornstarch dissolves and the juices begin to release.

5. Weave the Lattice

Roll the second disc into a 12-inch (30 cm) round and cut it into ten 1-inch (2.5 cm) strips. Lay five strips across the filling, then weave the remaining five over and under, alternating each row. Trim the strips to the rim and press them into the bottom crust, then crimp the edge with a fork or your fingers.

6. Wash and Chill

Brush the lattice and rim with the egg wash and sprinkle with turbinado sugar. Freeze the whole pie for 20 minutes while the oven preheats to 425 F (220 C) with a rack in the lower third.

7. Bake Until Golden

Bake at 425 F (220 C) for 20 minutes, then reduce to 375 F (190 C) and bake 30 to 35 minutes more, until the crust is deep golden brown and the filling bubbles thickly at the edges. If the rim darkens too fast, tent it with foil; the center should read about 200 F (93 C) on an instant-read thermometer.

8. Cool and Serve

Transfer the pie to a wire rack and cool completely, at least 3 hours, so the filling sets. Slice with a sharp knife and serve with whipped cream or vanilla ice cream.

Delicious Variations

Apple-Cranberry

Swap the berries for 5 cups (600 g) sliced apples and 1 cup (100 g) cranberries, and add 1 teaspoon cinnamon.

Tropical

Use mango, pineapple, and kiwi with 1 tablespoon lime juice and a pinch of nutmeg in place of the lemon.

Gluten-Free

Replace the all-purpose flour with a 1-to-1 gluten-free blend and add 1/2 teaspoon xanthan gum for structure.

How to Store Fruity Pie

Frequently Asked Questions

Bake this Fruity Pie while the fruit is at its peak, and tell me which combination you chose in the comments. Snap a photo of your lattice, tag me, and let us compare notes on that golden crust. Measure twice, cut once.

Fruity Pie

Fruity Pie bakes a buttery lattice crust over juicy berries and peaches for a bright, crowd-pleasing dessert ready in under an hour.

★★★★½ 4.8 (214 ratings)

25 minPrep time55 minCook time8Servings412 kcalCalories

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🧂 Ingredients

• 2 1/2 cups (315 g) all-purpose flour
• 1 cup (227 g) cold unsalted butter, cut into 1/2-inch (1 cm) cubes
• 1/2 teaspoon (3 g) fine sea salt
• 1/2 cup (100 g) granulated sugar
• 3 tablespoons (24 g) cornstarch
• 6 cups (about 900 g) mixed fruit, such as sliced peaches, blueberries, raspberries, and halved strawberries
• 1 tablespoon (15 ml) fresh lemon juice
• 1 large egg beaten with 1 tablespoon (15 ml) water, for egg wash
• 2 tablespoons (25 g) turbinado sugar, for sprinkling

📋 Instructions

1. 1Make the Dough — Whisk the flour and salt in a large bowl, then cut in the cold butter with a pastry blender or your fingertips until the mixture looks like coarse meal with some pea-sized lumps. Add 6 to 8 tablespoons (90 to 120 ml) ice water, one spoonful at a time, tossing with a fork until the dough just holds when squeezed.
2. 2Chill the Dough — Divide the dough into two discs, wrap each in plastic, and refrigerate for at least 1 hour or up to 2 days. Cold dough rolls cleanly and bakes flaky; warm dough tears and shrinks.
3. 3Roll the Base — On a lightly floured surface, roll one disc into a 12-inch (30 cm) round about 1/8 inch (3 mm) thick. Fit it into the 9-inch (23 cm) pie plate, trim the overhang to 1 inch (2.5 cm), and refrigerate while you prepare the filling.
4. 4Toss the Filling — In a large bowl, combine the fruit, granulated sugar, cornstarch, and lemon juice, stirring gently until every piece is coated. Let it sit for 10 minutes so the cornstarch dissolves and the juices begin to release.
5. 5Weave the Lattice — Roll the second disc into a 12-inch (30 cm) round and cut it into ten 1-inch (2.5 cm) strips. Lay five strips across the filling, then weave the remaining five over and under, alternating each row. Trim the strips to the rim and press them into the bottom crust, then crimp the edge with a fork or your fingers.
6. 6Wash and Chill — Brush the lattice and rim with the egg wash and sprinkle with turbinado sugar. Freeze the whole pie for 20 minutes while the oven preheats to 425 F (220 C) with a rack in the lower third.
7. 7Bake Until Golden — Bake at 425 F (220 C) for 20 minutes, then reduce to 375 F (190 C) and bake 30 to 35 minutes more, until the crust is deep golden brown and the filling bubbles thickly at the edges. If the rim darkens too fast, tent it with foil; the center should read about 200 F (93 C) on an instant-read thermometer.
8. 8Cool and Serve — Transfer the pie to a wire rack and cool completely, at least 3 hours, so the filling sets. Slice with a sharp knife and serve with whipped cream or vanilla ice cream.

👨‍🍳 Chef's Note: A metal pie plate browns the bottom crust faster than glass, so if you use glass, add 5 minutes to the second bake and check for a golden, not pale, base.

Servings: 8

Cuisine: American

Course: Dessert

Nutrition (per serving): 412 kcal · 5g protein · 56g carbs · 19g fat

Written by Jonas Weber
Jonas writes about home renovation and woodworking, focusing on DIY projects that are achievable for beginners. He emphasizes careful planning and using simple tools to create lasting results.