This pie was always a favorite for Summer birthdays in my family. We weren’t big into cake (I know, crazy.) I love this pie most because you can use whatever fruit is in season and any combination, really. Blueberry is the best but peach is amazing and strawberry is really good too. Blueberry and Peach? I can’t even stand how delicious this is. Lucky for us, so much is abundant and inexpensive this time of year. Experiment with any fruit you have on hand! I bet nectarines and raspberries would be so good! The other great part about this pie is that the filling isn’t baked.
And remember, any comment you leave this week could win you the fantastical Heather Ross double gauze fat quarters up there to the left. What’s your favorite Summer dessert?
Early Preparation: The pastry can be pre-baked a day in advance. The filling should be made early in the day, and the pie filled and set to chill at least 3 hours before serving. This pie should be served same-day but definitely eat leftovers for breakfast.
2/3 to 1 cup granulated sugar (depending on sweetness of fruit)
3 tablespoons cornstarch
1 cup water
1 tablespoon fresh lemon juice, or more as needed
2 tablespoons unsalted butter
Prepare the pastry, roll it out, and line the pie plate. Prick the pastry bottom with a fork and chill until firm. Preheat the oven to 425°F. Completely blind-bake the shell. I used a frozen pie crust this time but use your favorite pie crust.
In a food processor or using a fork, mash 1 1/2 cups of the cut-up mixed fruit or berries.
Measure the sugar, cornstarch, and water into a saucepan and whisk until smooth.
Stir in the mashed fruit and cook over medium-low heat for 7 to 10 minutes, or until the mixture is thick and clear. Remove from heat and stir in the lemon juice.
Taste the cooked sauce and correct the balance of sugar and lemon if necessary. Stir in the butter and all the remaining cut-up fresh fruit and berries. Firm fruits like pears or plums are best slightly mashed into the cooked sauce, while softer fresh fruits and berries should simply be stirred in.
Chill until partially thickened, then spoon into the cooked pastry shell and chill for at least 3 hours to set.
Serve with ice cream or sweetened whipped cream.
Optional Note: If you want to make the presentation for a strawberry pie a little more special, cut some berries in half, stir them in a little of the sauce and arrange on top.
And if this gets you in the mood, be sure to stop by Bake it Pretty to stock up on all kinds of new cute supplies! I’m itching to get some stuff for cozy Fall baking!