Description
Sweet summer bounty nestles perfectly in this raspberry peach blueberry pie, revealing layers of juicy fruits and buttery crust. Crimped edges and golden surface promise delightful bites that will transport dessert lovers straight to orchard-fresh memories.
Ingredients
Scale
main fruits:
- 2 cups raspberries
- 2 cups peaches, sliced
- 2 cups blueberries
pie crust ingredients:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold
- 6–8 tbsp ice water
filling and topping:
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 large egg (for egg wash)
- 2 tbsp raw sugar (for sprinkling)
- 1 tsp ground cinnamon
Instructions
- Craft the pie crust by blending flour and salt in a large mixing bowl, then incorporate cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring gently until the dough comes together, then divide into two equal portions and shape into flat discs.
- Refrigerate dough discs for 1 hour to ensure optimal texture and ease of rolling.
- Preheat oven to 375°F and prepare the fruit filling by combining raspberries, peaches, blueberries, granulated sugar, cornstarch, and lemon juice in a large bowl.
- Gently fold the fruit mixture to coat evenly, allowing the juices and sugar to mingle without crushing the delicate berries.
- Roll out one dough disc on a floured surface to fit a 9-inch pie dish, carefully transferring and pressing into the pan’s edges.
- Pour the fruit filling into the prepared crust, distributing the mixture evenly.
- Roll out the second dough disc and create a lattice top or full cover for the pie, trimming excess edges and crimping to seal.
- Whisk the egg and brush over the pie crust, then sprinkle raw sugar and cinnamon on top for a golden, sparkling finish.
- Bake for 50-60 minutes until the crust turns golden brown and fruit filling bubbles around the edges.
- Remove from oven and let cool for at least 2 hours to allow filling to set completely before serving.
Notes
- Butter Temperature Matters: Keep butter extremely cold and cut into small cubes to create flakier, more tender pie crust that crumbles perfectly when baked.
- Fruit Ripeness Tip: Select slightly firm but ripe fruits to prevent excess liquid and maintain structural integrity of the pie filling during baking.
- Cornstarch Thickening Trick: Adjust cornstarch quantity based on fruit juiciness; more for very ripe or watery fruits like peaches to prevent soggy bottom crust.
- Gluten-Free Adaptation: Substitute regular flour with a 1:1 gluten-free baking blend to make the recipe accessible for those with wheat sensitivities.
- Prep Time: 1 hour 10 minutes
- Cook Time: 50-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg