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Grapefruit Pie Recipe

Grapefruit Pie Recipe

Learn how to make the best homemade grapefruit pie with this easy baking recipe! Featuring a perfect balance of sweet and tart flavors, this refreshing citrus dessert showcases segmented grapefruit in a silky custard, all wrapped in a flaky, buttery crust that anyone can master.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown grapefruit pie with a lattice top crust, revealing glimpses of the vibrant pink-orange filling between the woven pastry. The pie sits on a vintage white ceramic stand, with a slice being pulled away to showcase the juicy citrus segments suspended in a glossy, pale pink gel. Soft natural light streams from a nearby window, highlighting the sugar crystals sparkling atop the perfectly baked crust. In the background, a halved ruby grapefruit and a small bowl of zest provide context, while a scoop of vanilla ice cream slowly melts alongside the plated slice, emphasizing the contrast between warm pie and cold accompaniment.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">3 large ruby grapefruits</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">60ml fresh grapefruit juice</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">75g unsalted butter</li><li class="ingredients-single-item">2 tbsp grapefruit zest</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">2 drops pink food coloring (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Citrus zester/microplane</li><li class="equipment-single-item">Segment knife (or sharp paring knife)</li><li class="equipment-single-item">Mesh strainer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the grapefruit segments. Using a sharp knife, cut away the peel and pith completely from each grapefruit. Working over a bowl to catch juices, carefully cut between the membranes to release clean segments. Reserve 60ml of juice for the filling and set the segments aside to drain in a colander over a bowl. This meticulous segmenting ensures no bitter membrane will affect your pie's flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the pie crust, combine flour, sugar, and salt in a food processor (or large bowl if mixing by hand). Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. Cold butter creates steam pockets during baking, resulting in those desirable flaky layers. Gradually add ice water, 1 tablespoon at a time, pulsing briefly until the dough just begins to come together when pinched.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and divide into two portions, one slightly larger than the other (about 60% for bottom crust, 40% for lattice top). Shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling. In a medium saucepan, whisk together sugar, cornstarch, and salt. Add the reserved grapefruit juice and whisk until smooth. Beat the eggs in a separate bowl, then whisk them into the sugar mixture. Add the butter pieces and cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. The mixture should coat the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove from heat and stir in the grapefruit zest and food coloring (if using). Strain through a fine-mesh sieve into a bowl to ensure a perfectly smooth filling. Let cool for 15 minutes, then gently fold in the grapefruit segments, taking care not to break them. The acid in grapefruit helps set the filling as it cools, creating a wonderful texture contrast between the smooth custard and juicy segments.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (375°F) with a rack positioned in the lower third. Roll out the larger disk of dough on a floured surface to about 3mm thickness and a diameter roughly 3cm larger than your pie dish. Transfer carefully to your pie dish, gently pressing into the corners without stretching. Trim edges leaving a 2cm overhang, then chill while preparing the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll out the second disk and cut into strips about 2cm wide for a lattice top. Pour the cooled filling into the chilled bottom crust. Arrange the dough strips in a lattice pattern atop the filling, weaving them over and under one another. Trim excess, then fold the bottom crust overhang over the lattice edges and crimp decoratively to seal. The sealed edges prevent bubbling over during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the lattice and crust edges with beaten egg and sprinkle with a little granulated sugar for a beautiful golden shine and slight crunch. Cover the edge with a pie shield or foil to prevent over-browning. Place the pie on a baking sheet to catch any potential drips.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake at 190°C (375°F) for 20 minutes, then reduce temperature to 175°C (350°F) and bake for an additional 30-35 minutes until the crust is golden brown and the filling is bubbling. The initial high heat helps set the crust structure, while the lower temperature allows the filling to cook through without burning the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the pie to cool completely on a wire rack for at least 4 hours before slicing. This resting period is crucial as it allows the filling to fully set – cutting too soon will result in a runny pie. Serve at room temperature or slightly chilled for the best flavor balance. For an extra touch, accompany with a dollop of lightly sweetened whipped cream or vanilla ice cream to complement the tangy grapefruit flavor.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Grapefruit Pie Recipe?

This grapefruit pie uses all-purpose flour, cold butter, sugar, salt, and eggs for the crust. The filling features ruby grapefruits, sugar, cornstarch, grapefruit juice, eggs, butter, grapefruit zest, salt, and optional pink food colouring for a beautiful presentation.

How to cook Grapefruit Pie Recipe at home?

Learn how to cook Grapefruit Pie Recipe by first creating a flaky butter crust, then preparing a citrusy filling with segmented grapefruit and a silky custard base. The pie bakes at two temperatures - starting at 190°C to set the crust structure, then reducing to 175°C to allow the filling to cook through properly without burning the pastry.

Can I use store-bought pie crust instead of making it from scratch?

Yes, you can substitute with ready-made pastry to save time, though homemade crust offers superior flakiness and flavour. If using shop-bought, choose all-butter pastry for best results. You'll need enough for a bottom crust and lattice top or about 2 standard pie crusts.

Why do I need to segment the grapefruit rather than just slicing it?

Segmenting removes the bitter membranes that would affect the pie's flavour. This technique, called supreming, ensures only the sweet-tart flesh is used, creating a smoother texture and cleaner taste. The absence of membranes also prevents the filling from becoming too watery during baking.

What's the secret to preventing a soggy bottom on citrus pies?

The key is to blind bake the bottom crust for 10-15 minutes before adding the filling. Another effective technique is to brush the unbaked crust with egg white and let it dry briefly. The initial high baking temperature (190°C) also helps set the bottom quickly.

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The contrast between the tart filling and sweet crust is spectacular.", "name": "Dinner Party Showstopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-05-25", "reviewBody": "Finally found a use for all the grapefruit from my backyard tree! This pie is bright, refreshing, and has converted my entire family into grapefruit lovers. The segments suspended in that silky custard create such a beautiful presentation when sliced.", "name": "Garden Harvest Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Johansson", "datePublished": "2024-06-05", "reviewBody": "Better than lemon meringue pie! I've always loved citrus desserts but this grapefruit pie has taken the crown in our household. The filling has the perfect consistency - not too runny, not too firm. 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