Ingredients
3 c. all-purpose flour
1/2 tsp. kosher salt
2 1/2 sticks (10 oz) unsalted butter), cut into ¼ inch pieces
6 tbsp. ice water, plus more if needed
2 lb. fruit (such as apples, peaches or berries) skinned, pitted and cored
1 c. sugar
1/3 c. cornstarch
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
Zest and juice of one lemon
1 large egg
1/2 tsp. kosher salt
Preparation
Step 1In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea size pieces, (3 to 5 second pulses). Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together.Step 2Divide the dough into two equal amounts and form dough into balls then press down into a circle, wrap the circles with plastic , refrigerate at least one hour before rolling out and lining the pie pan.Step 3To prepare the pie shell, roll out the chilled circles on a lightly floured flat surface to about 14” diameter, with one of the circles line a greased pie pan, leaving a 1 inch overhang. Chill the dough in the pie pan for at least 30 minutes and up to overnight. Refrigerate the other circle until needed for the pie top.Step 4Preheat oven to 375º F. Remove the pie pan with the bottom crust from the refrigerator and fold the edge of the overhang under itself and pinch the dough to form a fluted edge. Step 5Poke a few holes in the crust to avoid bubbling up. Place aluminum foil directly onto the crust and fill with baking weights, rice, or navy beans to hold it in place. Bake the pie shell for 30 minutes until lightly blond.Step 6Remove from oven and take out the foil and baking weights, allow pie shell to cool.
Step 1In a large saucepan, lightly toss together the fruit, sugar (sifted with the cornstarch), the, vanilla extract, ground cinnamon and lemon juice and zest. Allow this fruit mixture to stand for 20 minutes.Step 2Place the saucepan over a medium heat and heat the fruit mixture, stirring occasionally until it comes to a boil about 10 minutes, and the mixture has thickened slightly. Watch that the fruit does not stick to the bottom of the saucepan.Step 3Remove from heat and pour into a bowl to cool.Step 4Mix the 1 egg and 1 tsp salt for the egg wash and using a pastry brush paint the rim of the prebaked pie shell. Fill with the semi-cooked fruit filling and then remove the 2nd circle of chilled pie dough from the refrigerator and lay it over the filling, press very gently around the edges to make sure the egg wash seals the top pie dough to the bottom pre-baked crust.Step 5With a paring knife, puncture the top pie dough in a wide circle about 10 times with the tip of the knife to form steam vents. With a pastry brush, paint the top dough with the remaining egg wash and sprinkle with granulated sugar.Step 6Bake the pie at 375◦F for another 30 minutes or until the pie filling is starting to bubble out the vents and the top pie crust is golden brown. Remove to a cooling rack and allow to cool for 1-2 hours before serving.
Here are Chef Bill’s recommendations for ingredients you can add to your pie dough to create multicolor crusts: Red: 2 tbsp beet powder, dragon fruit powder, strawberry, or raspberryBlue: 2 tbsp. Butterfly Pea Flower powderGreen: 2 tbsp. Matcha green teaYellow: 2 tbsp. Mango powder or peach powder Tried this recipe? Let us know how it came out in the comments below!
