Fruity Crust Pie Recipe

There’s something timeless about a homemade fruit pie—warm, golden crust hugging sweet, juicy filling. It’s the kind of dessert that brings people together, whether it’s for a holiday gathering, a Sunday supper, or just a cozy afternoon treat. This Fruity Crust Pie is designed to be simple, flexible, and delicious with whatever fruit you have on hand—apples, berries, peaches, cherries, or a mix!

With just a few pantry staples and fresh fruit, you’ll be able to whip up a pie that tastes like love in every bite.

Recipe Info

Ingredients You’ll Need

For the crust:

• 2 ½ cups all-purpose flour
• 1 cup (2 sticks) cold unsalted butter, cubed
• 1 teaspoon salt
• 1 teaspoon sugar
• 6–8 tablespoons ice water

For the fruit filling (choose your favorite fruit or mix):

• 5–6 cups fresh fruit (apples, peaches, berries, cherries, etc.)
• ¾ cup granulated sugar (adjust based on sweetness of fruit)
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch (for thickening)
• 1 teaspoon ground cinnamon (optional, especially great with apples or peaches)
• ½ teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon lemon juice

For topping:

• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (optional, for sprinkling)

Step-By-Step Instructions

1. Make the crust. In a large bowl, combine flour, sugar, and salt. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until dough comes together. Divide into two disks, wrap, and chill for 30 minutes.
2. Prepare the filling. In another bowl, toss your chosen fruit with sugar, brown sugar, cornstarch, cinnamon, vanilla, salt, and lemon juice. Stir until fruit is evenly coated and juices look glossy.
3. Roll out the dough. On a lightly floured surface, roll out one dough disk to fit a 9-inch pie pan. Gently press into the pan and trim excess.
4. Fill the pie. Pour the fruit mixture into the crust, spreading evenly.
5. Top crust. Roll out the second dough disk and place on top. You can leave it whole with slits for steam, or get creative with a lattice pattern. Seal edges with a fork or by crimping.
6. Finish. Brush with egg wash and sprinkle with coarse sugar for sparkle.
7. Bake. Place pie on a baking sheet (to catch drips) and bake at 375°F (190°C) for 45–50 minutes, or until crust is golden and filling is bubbly.
8. Cool slightly. Let pie rest for at least 30 minutes before slicing so filling sets.

Helpful Notes & Tips

• Juicy fruit alert: If using very juicy fruits like berries, increase cornstarch slightly to avoid runny filling.
• Make ahead: The crust can be made 2 days in advance and chilled, or frozen for up to 3 months.
• No soggy bottom: Place pie on the lowest oven rack or preheat a baking sheet to help crisp the bottom crust.

Recipe Variations

• Apple Cinnamon Pie: Use tart apples like Granny Smith and add extra cinnamon.
• Peach & Berry Mix: Combine peaches with blueberries for a colorful summer pie.
• Nutty Crumble Topping: Swap the top crust for a crumble made with oats, butter, and brown sugar.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or whipped cream.
• Pair with coffee or tea for an afternoon treat.
• Dust with powdered sugar for a pretty finish before serving.

Conclusion

This Fruity Crust Pie is a simple yet magical dessert that works with whatever fruit you have on hand. It’s rustic, cozy, and perfect for sharing with family and friends. So roll out that dough, pile in the fruit, and let your kitchen fill with the aroma of homemade pie—it’s comfort in every slice.