Plum Blackberry Pie

Hi Bakers!

Consider this your official invitation to make a summer fruit pie. This was my first of the season, and I’d hate for the best of summer fruit pie filling to pass you by before you get the chance. I’m talking about the combination of stone fruit and berries - specifically plump plums and juicy blackberries. Revel in its rustic beauty on the back patio or after a lake day, ice cream optional.

In my 13 years as a food writer, I confess to using the phrase “fancy enough for a dinner party,” or something of that nature, too many times. As if anything less wouldn’t be appreciated. I was thinking about this recently - just how posh are our guests anyway? Who’s snubbing thoughtful, homemade desserts just because they are simple or rustic? Because I’ll tell you this, some of the most delicious desserts worth sharing are the ones we want to dig into right away.

Having not baked one yet this season, I’ve been craving summer fruit pie. A pie with a flaky, crisp crust and a jammy filling that quite literally bursts with flavor and smells of the sun-ripened blackberries wafting around our neighborhood. And while yes, this pie indeed came out tasting incredible, there was a moment I questioned if it was a little too rustic to share.

Thankfully I quickly came to my senses and am happy to share this pie that my family devoured in less than 24 hours - its slightly singed edges and bubbled-over filling adding to the charm. The combination of sweet plums and tart blackberries tastes of sticky jam, sun-warmed beach towels, and that blissed-out, post-swim daze. A little lemon juice and brown sugar season the fruit to perfection.

The recipe is quite flexible. I used plums, blackberries, and blueberries but any combination or ratio of stone fruit and dark berries would work. The addition of shredded apple naturally thickens the filling.

I’ve been using the same bare bones flaky pie crust for years, and it’s 10/10 every time. Just flour, sugar, salt, butter, and cold water. A mixing bowl and your hands are all you need to make layers of crispy, buttery crust. Don’t be afraid to let it get toasty, golden brown!

Read all my pie dough tips here:

I have no interest in pale, modestly filled pie. Instead, I tend to push my pies to the extreme: as much filling as possible, baked until super toasty, a crust stuffed with butter. For these reasons, I always bake my pies on a lined, rimmed baking sheet to catch overflowing juices. An egg wash and sprinkle of sugar on top before baking ensures a golden exterior.

• Choose great tasting fruit. If the fruit is tasteless, it won’t magically turn into a great pie. Make sure it is pie-worthy before putting in all the effort. The filling should be bursting with flavor.

• That said, you can adjust the sugar a bit in either direction to accommodate your preferences.

• I used 400g stone fruit and 500g berries. If you don’t have the exact same, then try to get the ratios close - 50/50 stone fruit and berries to equal about 900g.

• Pop the pie in the freezer for 20 to 30 minutes if you want the crust to keep its shape.