Go Back
Slice of fruit pie with vanilla ice cream on a white plate

It’s High Time for Pie Time: How to Master Pie Baking Like a Southern Pro

Kathleen ron
This cozy pie-making guide walks you through buttery crusts, juicy fillings, and Southern-style baking tips to help you master homemade pie—step by step.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Southern American
Servings 8 slices
Calories 410 kcal

Ingredients
  

For the Crust (Makes 2 crusts):

  • 2 ½ cups all-purpose flour unbleached preferred
  • 1 tsp salt
  • 1 tbsp sugar optional for sweetness
  • 1 cup 2 sticks unsalted butter, cold and cubed
  • 6 –8 tbsp ice-cold water

For the Filling:

  • 5 –6 cups fresh fruit apples, peaches, or berries
  • ¾ cup sugar adjust to taste
  • 2 –3 tbsp cornstarch or all-purpose flour for thickening
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon optional
  • ¼ tsp nutmeg or allspice optional
  • 1 tsp vanilla extract optional
  • 2 tbsp butter cut into small pats for the top

For the Egg Wash:

  • 1 egg
  • 1 tbsp milk or cream
  • Optional: coarse sugar for sprinkling

Instructions
 

Make the Crust:

  • In a large bowl, whisk flour, salt, and sugar.
  • Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
  • Gradually add ice water, mixing just until dough comes together.
  • Divide in half, shape into discs, wrap in plastic, and chill for at least 1 hour.

Prepare the Filling:

  • In a large bowl, toss sliced fruit with sugar, thickener, lemon juice, and spices.
  • Let sit 10–15 minutes to draw out juices and blend flavors.

Assemble the Pie:

  • Roll out one dough disc to fit a 9-inch pie plate. Transfer and press gently into the plate.
  • Pour in fruit filling and dot with butter pats.
  • Roll out second crust and place over filling. Trim, seal edges, and cut slits to vent.

Chill the Pie:

  • Place assembled pie in the fridge for 20–30 minutes before baking.

Bake:

  • Preheat oven to 425°F (220°C).
  • Brush pie top with egg wash and sprinkle with coarse sugar if desired.
  • Bake for 15–20 minutes, then reduce temperature to 375°F (190°C) and bake an additional 35–45 minutes.
  • Cover edges with foil if browning too quickly.
  • Pie is done when filling bubbles and crust is golden.

Cool:

  • Let pie cool on a wire rack for at least 3 hours before slicing.

Notes

  • Make-Ahead Tip: Crust dough can be made up to 3 days in advance or frozen for up to 3 months.
  • Flavor Swap: Add a splash of almond extract to berry pies or orange zest to peach pies.
  • Blind Baking: If using for a custard pie, pre-bake crust at 375°F for 20 minutes using pie weights.

Nutrition Facts (Per Slice)

  • Calories: 410
  • Total Fat: 21g
    • Saturated Fat: 13g
  • Cholesterol: 55mg
  • Sodium: 240mg
  • Total Carbohydrates: 55g
    • Dietary Fiber: 3g
    • Sugars: 22g
  • Protein: 4g
Keyword It’s High Time for Pie Time