Plum Blueberry Balsamic Pie
A plum blueberry balsamic pie made with delicious summer stone fruit and the flakiest all-butter crust.
Yield: 8 servings
For the crust
  • 2½ cups all purpose flour
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 1 cup unsalted European-style butter, cut into ½-inch cubes
  • ½ cup ice
  • 1 cup ice water
  • 2 tbsp apple cider vinegar
For the filling
  • ¼ cup turbinado sugar
  • ¼ cup packed dark brown sugar
  • 2 tsp balsamic vinegar
  • ⅛ tsp freshly ground black pepper
  • ¼ tsp kosher salt
  • 1¼ lb blueberries
  • 1¾ lb plums or pluots, pitted and sliced
  • ¼ cup tapioca pearls
  • 2 tbsp unsalted butter, cubed and chilled
  • 1 large egg, beaten
For the sugar-sugar mixture
  • 1 tbsp granulated sugar
  • 1 tbsp turbinado sugar
For the crust
  1. Whisk together the flour, sugar, and salt in a large bowl. Add the cold butter cubes and toss so that they are coated with the flour. Using a pastry blender, cut the butter into the flour until the largest butter pieces are the size of peas. The rest of the mixture should look and feel like Parmesan cheese.
  2. Place the ice in a liquid measuring cup. Add ice water until it reaches the 1 cup mark, then stir in the apple cider vinegar.
  3. Add the ice water-vinegar mixture to the pie crust mixture by the tablespoon, mixing with your hands, until the dough comes together. Remove it from the bowl and cut it into two equal pieces. Pat each piece into a 2-inch thick disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
  4. Once chilled, roll each disc of dough into a 13-inch round on a floured surface. Fit one into a pie plate, letting the extra dough hang over the edge. Place in the refrigerator. For the second disc of dough, cut into at least 6 strips of dough, each about 2 inches wide. Place on a baking sheet, wrap with plastic wrap, and transfer to the fridge until you're ready to assemble the pie.
For the filling
  1. In a large bowl, stir together the sugars, balsamic vinegar, black pepper, and salt until they form a wet paste. Add in the blueberries, plums, and tapioca. Toss until well mixed.
  2. Remove the unbaked crust and lattice strips from the fridge. Pour the filling into the pie crust into as even a layer as possible. Place the butter cubes on top.
  3. Arrange the lattice strips on top of the pie and crimp as desired. Place in the freezer for 15 minutes.
  4. Meanwhile heat oven to 450F. Line a baking sheet with parchment paper.
  5. Remove the pie from the freezer, place on the parchment-lined baking sheet, and brush with the beaten egg.
  6. Whisk together both the granulated and turbinado sugar to make the sugar-sugar mix. Sprinkle on top of the crust.
  7. Bake for 15-20 minutes or until the crust is starting to brown. Decrease the oven temperature to 350F. Bake for another 60-90 minutes or until the juices in the center of the pie are bubbling.
  8. Remove to a wire rack to cool to room temperature. Slice and serve.
Recipe from Sister Pie
Recipe by Joanne Eats Well With Others at