Fluffy Fruity Pie
Brighten up your dessert table with this irresistibly delightful Fluffy Fruity Pie! Featuring a buttery, golden-baked crust as the base, this pie is layered with a vibrant medley of fresh strawberries, blueberries, and peaches, cooked to perfection with a hint of zesty lemon. Crowned with a cloud-like topping of homemade whipped cream infused with vanilla essence, this pie offers a perfect balance of sweet, tangy, and creamy textures. Simple and quick to prepare, it’s an ideal treat for summer gatherings or an elegant finish to any meal. Serve it chilled for a refreshing twist that will have your guests coming back for seconds. Perfect for fruit dessert lovers, this recipe is your go-to for creating a visually stunning and mouthwatering pie bursting with natural flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 3 tablespoons granulated sugar
- 0.75 cups unsalted butter
- 2 tablespoons cold water
- 2 cups mixed fresh fruit (e.g., strawberries, blueberries, peaches)
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the flour and granulated sugar. Cut the butter into small cubes and mix it into the flour until the mixture resembles coarse crumbs.
Add the cold water one tablespoon at a time, mixing until the dough starts to come together. Form the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for 15 minutes.
Roll the chilled dough out onto a lightly floured surface to fit a 9-inch pie dish. Gently place the dough into the dish, pressing it into the corners and trimming any excess around the edges. Prick the bottom with a fork to prevent bubbles.
Bake the pie crust for 15–20 minutes, or until lightly golden. Remove from the oven and let it cool completely.
In a medium saucepan over medium heat, toss the fresh fruit with lemon juice. Stir in the cornstarch and cook for 5–7 minutes until the mixture thickens slightly. Remove from heat and let it cool.
In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Refrigerate until ready to use.
Once the crust and fruit filling are both cool, spoon the fruit mixture evenly into the crust.
Top the pie with the whipped cream, spreading it evenly or piping it decoratively.
Chill the pie in the refrigerator for at least 1 hour before serving. Slice and enjoy your Fluffy Fruity Pie!
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 242.0 g | 88% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 81.5 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 636 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
