Plum Blueberry Pie Recipe
This double-fruit pie balances sweet-tart plums with juicy blueberries in a buttery, flaky crust for a dessert that celebrates summer's finest bounty.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp coarse sugar, for sprinkling</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">450g fresh plums, pitted and sliced</li><li class="ingredients-single-item">300g fresh blueberries</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp salt</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Pastry cutter or food processor</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Baking sheet</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing the pie crust. In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold cubed butter and cut it into the flour using a pastry cutter, two knives, or pulse in the food processor until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. These butter pieces are crucial for creating flaky layers in your crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just begins to hold together when pinched. Be careful not to overwork the dough or add too much water, as this will develop gluten and result in a tough crust. The dough should be shaggy, not smooth or wet.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two equal portions, form each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Cold dough is easier to work with and ensures those butter pieces stay intact, which creates the flaky texture we want.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling. In a large bowl, gently combine the sliced plums and blueberries. In a separate bowl, mix together the sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt until well combined. Pour this mixture over the fruit and toss gently to coat evenly. The cornstarch will thicken the fruit juices as they bake, preventing a soggy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F) and place a baking sheet on the middle rack to heat up. Remove one disc of dough from the refrigerator and let it sit at room temperature for about 5 minutes to slightly soften. On a lightly floured surface, roll the dough into a circle about 30cm (12 inches) in diameter and 3-4mm thick.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully transfer the rolled-out dough to your pie dish by draping it over your rolling pin. Gently press it into the bottom and sides of the dish, leaving a slight overhang. Return the pie dish to the refrigerator while you prepare the lattice top.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll out the second disc of dough to the same thickness. Using a pastry wheel or knife, cut the dough into 2.5cm (1-inch) strips for the lattice top. Remove the pie dish from the refrigerator and pour in the fruit filling, mounding it slightly higher in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>To create the lattice top, lay half of the strips across the pie in one direction, spacing them evenly. Fold back every other strip halfway, then place another strip perpendicular to them. Unfold the folded strips over the perpendicular strip. Continue this pattern, weaving the strips over and under each other to create a lattice pattern. This allows steam to escape while creating a beautiful presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Trim the excess dough around the edges, leaving about 1cm (1/2 inch) overhang. Fold the overhang under and crimp or flute the edges decoratively. Brush the lattice top and edges with beaten egg and sprinkle with coarse sugar for a beautiful shine and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pie on the preheated baking sheet (this catches any drips and helps cook the bottom crust) and bake for 20 minutes at 190°C (375°F). Then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes more, until the crust is golden brown and the filling is bubbling vigorously through the lattice. If the edges are browning too quickly, cover them with a pie shield or strips of aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This cooling period is essential as it allows the filling to set properly - cutting too soon will result in a runny filling. The pie will be worth the wait, I promise!</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve the pie at room temperature or slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the sweet-tart filling and creamy topping is absolutely divine. Store any leftovers covered at room temperature for up to 2 days, or refrigerated for up to 5 days.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is my fruit pie filling too runny and how can I fix it?
Runny fillings typically result from insufficient thickener or cooling time. Use 3 tablespoons of cornstarch for juicy fruits like plums and blueberries, and allow the pie to cool completely (at least 3 hours) before slicing. Pre-cooking some of the fruit can also help release and thicken juices.
What's the secret to achieving a perfectly flaky pie crust?
The secrets to flaky crust are using very cold butter, handling the dough minimally, and chilling it before rolling. The cold butter pieces create steam pockets during baking, forming flaky layers. Don't overwork the dough, and ensure it rests in the refrigerator for at least an hour.
Can I use frozen fruits for a lattice-topped fruit pie?
Yes, frozen fruits work well in pie fillings, but don't thaw them first as this releases excess moisture. Add an extra tablespoon of cornstarch to account for additional liquid, and extend the baking time by about 10-15 minutes. The lattice top helps release the extra steam from frozen fruits.
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