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Get the Recipe: My Favorite Basic Pie Dough + Any Kind of Fruit Filling

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Ingredients

For the Basic Pie Dough

    (makes enough for a double-crusted 9-inch pie)

    • 2 1/2 cups (11.25 ounces) all-purpose flour
    • 1 tablespoon granulated sugar
    • 1 teaspoon kosher salt
    • 1 cup 8 ounces very cold Land O Lakes® Unsalted Butter
    • 6 tablespoons (3 ounces) very cold water
    • 2 teaspoons apple cider vinegar
    • 1/2 cup ice

    For the Fruit Filling

      (makes enough for a 9-inch pie)

      • 6 cups (24 ounces) fresh pie fruit of your choice, prepped and chopped into 1- to 2-inch chunks if using rhubarb, stone fruit, apples, and/or pears
      • 3/4 cup (5.25 ounces) granulated sugar
      • 2 tablespoons (1 ounce) Land O Lakes® Unsalted Butter
      • 1/4 cup 1 ounce cornstarch
      • a pinch of kosher salt

      Assembly

        (makes enough for a 9-inch pie)

        • 1 large egg white
        • 1 teaspoon water
        • 3 tablespoons demarara (or other coarse) sugar

        Instructions
         

        For the Basic Pie Dough

        • In a large bowl, combine 2 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt. Whisk to combine.
        • Slice 1 cup Land O Lakes® Unsalted Butter into 1-inch cubes and add to the dry ingredients. Use a dough blender to rub the butter into the dry ingredients until the mixture resembles a coarse cornmeal, with no butter chunks larger than the size of your thumbnail.
        • In a liquid measuring cup, combine 6 tablespoons water, 2 teaspoons apple cider vinegar, and 1/2 cup ice, whisking to combine until the mixture is cold. Drizzle 6 tablespoons of the mixture over the dry ingredients and use a rubber spatula to mix the liquid into the dry ingredients. To test if the mixture is going to come together, eyeball and pick up a tablespoon's worth of the mixture and squeeze it in your hands — if it sticks together, your dough has enough liquid. If it still feels super dry and crumbles easily, you'll need to add another tablespoon of the water mixture to the dry ingredients.
        • Use your hands to knead the mixture into a rough ball. Divide the ball into two even halves, and mold each into a flat disc. Cover in plastic wrap and refrigerate for at least an hour, preferably overnight, before following the instructions above to roll out the pie and weave a lattice.

        For the Fruit Filling

        • While the dough is chilling, make the pie's fruit filling. Combine 3 cups of the fruit and 3/4 cup granulated sugar in a medium saucepan and cook over medium-high heat for around 10  minutes, or until the fruit has softened and released juices. Transfer to a medium bowl and use a heatproof rubber spatula to immediately stir in 2 tablespoons of Land O Lakes® Unsalted Butter until the butter completely melts in the mixture. Add the remaining fruit, 1/4 cup of cornstarch, and a pinch of kosher salt, tossing into the fruit mixture until the cornstarch dissolves and the fresh fruit is coated in the cooked fruit mixture. Let cool to room temperature — the filling can be transferred to an airtight container and refrigerated for up to 3 days before using in a pie.

        Assembly and Baking Instructions

        • Once you've filled your pie and topped it off with a pie lattice, transfer to the freezer to chill for at least 2 hours, preferably overnight.
        • Once the pie has frozen solid, it's time to bake it. Position a rack in the oven to its lowest height and preheat to 375 (F). Whisk 1 large egg white and 1 teaspoon water in a small bowl and set aside.
        • Line a sheet pan with parchment paper and place the frozen pie in the center of the sheet pan. Working quickly, use a pastry brush to brush the lattice and edges of the pie with the egg white mixture and sprinkle with demarara sugar — the egg white mixture should act as glue to keep the sugar on. Transfer the sheet pan with the pie to the preheated oven's lowest rack and bake for 60 minutes, or until the top of the pie has turned into a golden brown and the pie filling is bubbling slowly through the lattice.
        • Transfer to a wire rack to cool completely before serving and slicing. Enjoy!
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