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Plum Blueberry Pie Recipe

Plum Blueberry Pie Recipe

Learn how to make the best homemade Plum Blueberry Pie with this easy baking recipe. A perfect balance of sweet blueberries and tart plums wrapped in a buttery, flaky crust. Master the lattice top technique for a showstopping dessert that celebrates summer's finest fruits.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
Overhead shot of a golden-brown lattice-topped pie with vibrant purple-red filling bubbling through the gaps. A slice has been removed, revealing the jewel-toned filling where deep purple blueberries and ruby-red plum slices create a striking marbled effect. The pie rests on a rustic wooden board, dusted with a light coating of powdered sugar, with a few fresh plums and scattered blueberries artfully arranged alongside. Soft natural light highlights the glossy, caramelized fruit juices that have bubbled onto the fluted crust edge, while a scoop of melting vanilla ice cream slowly cascades down the exposed slice.

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>

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>

FAQs

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

What ingredients are used in Plum Blueberry Pie?

This pie combines fresh plums and blueberries with sugar, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg in a homemade butter crust. The filling strikes a perfect balance between sweet blueberries and tart plums, while the flaky crust is made using cold butter.

How to cook Plum Blueberry Pie at home?

Learn how to cook Plum Blueberry Pie by making a buttery crust with cold butter and flour, then filling it with fresh plums and blueberries tossed with sugar, cornstarch and spices. Create a lattice top, bake at 190°C for 20 minutes, reduce to 175°C for 35-40 minutes until golden and bubbling, then cool completely before slicing.

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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Store any leftovers covered at room temperature for up to 2 days, or refrigerated for up to 5 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "186" }, "review": [ { "@type": "Review", "author": "Sophia Chen", "datePublished": "2024-06-10", "reviewBody": "This plum blueberry pie has the juiciest filling and perfect balance of sweet and tart flavors. The detailed instructions made achieving that perfect lattice surprisingly easy!", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2024-06-12", "reviewBody": "Every minute spent making this pie was worth it! The combination of plums and blueberries is divine, and the crust turned out wonderfully flaky. My family wouldn't stop raving about it.", "name": "Worth Every Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marcel Dubois", "datePublished": "2024-06-05", "reviewBody": "I've been baking pies for decades and this recipe is better than my grandmother's treasured recipe! The detailed instructions about keeping the butter cold made all the difference in the crust texture.", "name": "Superior Pie Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elisa Moretti", "datePublished": "2024-06-08", "reviewBody": "This pie captures summer fruit heaven on a plate! I've made it twice already using the plums from my garden. The lattice top instructions were much easier to follow than I expected.", "name": "Summer Dessert Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Sullivan", "datePublished": "2024-06-15", "reviewBody": "My family literally fought over the last slice of this pie! The cornstarch tip was genius - my filling set perfectly without being runny. Will definitely be making this again for our next gathering.", "name": "Family Favorite Already", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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