How to Make a Homemade Fruit Pie
There is nothing greater than biting into a piece of warm blueberry pie! Well … maybe biting into an apple one is greater yet! Either way, I have a pie recipe that has been passed down by my friend, Suzanne. She and I have made this pie with different fruit year after year after year. It has a saltiness in the crust that combines nicely with the sugary fruit, so it gets rave reviews whenever I make it for company. And it’s entirely from scratch!
With Memorial Day upon us, I decided that today is a good day for one of those pies! I am making mine with blueberries because Suzanne made one recently like that and told me all about it, making me crave it ever since!
Open-Faced Fruit Pie
FOR THE PASTRY
2 cups flour
2 T sugar
1 1/4 t salt
2/3 cup vegetable or canola oil
3 T milk
FOR THE FILLING
4 cups berries, peaches, or apples (Use a variety of kinds of apples together to make it extra flavorful, like Granny Smith, Golden Delicious, Red Delicious, Fuji. I use about 2 or 3 each, depending on size)
1 cup sugar (I use only 1/2 cup for blueberries because they produce so much syrup otherwise)
2 1/2 T corn starch
1/2 teaspoon cinnamon, mainly for the apple pie (I just sprinkle some on top when making other fruit pies)
Whip together with a fork the mixture of all of the pastry ingredients.
Mold the mixture into the bottom of a large bowl and divide it into three even sections with a knife.
Take two of the three sections and pat those into your greased pie plate. I use a greased spring-form cake pan and start by pressing the mixture to fill up the bottom first.
I then press the mixture up the sides as far as I can, and I add a lip of crust around the top, creating a well for the fruit to go. I use a spring-form pan instead of a pie plate because sloppy me has an easier time extracting the pie from a spring-form pan later. Plus, it makes a deeper pie!
Now, for the filling. In a separate bowl, take your washed (and peeled and cut into chunks if using something other than blueberries) fruit and mix it with the sugar and the corn starch. Add in the 1/2 teaspoon cinnamon here if using apples.
Take the time to mix thoroughly, because you are looking for a wet glaze that covers the berries when the sugar and corn starch mingle together!
Pour the mixture into the pie plate or spring-form pan, spreading it out evenly.
Next, take the remainder third of your pie crust mixture and dig into it with your hands. It should be crumbly, so top the pie by sprinkling pieces of pastry dough on top of the fruit mixture.
This is called open-faced because you can see blueberries peeking through the topping. It is at this time when I sprinkle cinnamon on top as well as a bit more sugar!
Bake at 425 degrees for 35-40 minutes or until golden brown. You may want to protect the crust with a round protector or some aluminum foil strategically placed after the pie has baked for half the time and if it looks already golden enough on the edges. Cool in the pan for a spell.
You can refrigerate it if you desire to keep it held together nicely. Later, use a knife to loosen between the crust and the pan and then remove the spring section of the pan. Slice and serve!
It’s that easy to have homemade blueberry pie! It’s totally worth the effort.
Pair with vanilla ice cream, if you desire.