Humble Pie

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Humble Pie

star rating (2) rate this recipe »
Published prior to 2008

There's nothing humble about the ingredients—delicious peaches and berries—but the simple shaping method for the crust keeps this pie from taking on airs!

1 3/4 cups (7 3/8 ounces) Mellow Pastry Blend or 1 2/3 cups King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon dried buttermilk powder (optional)
1/4 cup (1 5/8 ounces) vegetable shortening
1/4 cup (1/2 stick, 2 ounces) butter
1 large egg
1 to 2 tablespoons water

2 cups (10 ounces) fresh or frozen berries (raspberries, blueberries, blackberries, etc.)
2 to 3 peaches, peeled and sliced (3/4 pound before peeling)
2/3 cup (4 1/2 ounces) sugar
1/4 cup (1 5/8 ounces) Pie Filling Enhancer or King Arthur Unbleached All-Purpose Flour

Crust: Whisk together the dry ingredients, and cut in the vegetable shortening and butter. Whisk the egg and water together, then sprinkle over the flour mixture. Knead together, adding a bit of extra water to make the dough cohesive, if necessary. Form the dough into a disk, wrap it well, and refrigerate for 30 minutes.

Filling: Toss the berries and peaches with the sugar and enhancer or flour. If the berries are frozen, don't thaw them. If they're dry (like blueberries), run them under water first; this makes it easier to combine them thoroughly with the sugar/thickener mixture.

Assembly: Roll the crust into a 13- to 14-inch round, and transfer it to a pizza pan or baking sheet. Mound the sugared fruit in the center of the crust, leaving about a 3 1/2-inch margin of bare crust all the way around. Fold the crust up over the fruit, pinching or pleating as you go, leaving 5 inches or so of fruit exposed in the center. Spritz the crust with Quick Shine or water and sprinkle with coarse sugar, if desired.

Baking: Bake the pie in a preheated 425°F oven for about 35 minutes, or until the filling is bubbling and the edges of the crust are brown. Remove it from the oven, and cool for 15 to 30 minutes before cutting into wedges. Yield: 8 to 10 servings.


  • star rating 02/23/2014
  • Elizabeth from Andover, VT
  • This pie was delicious - especially the crust. The only thing I didn't like is that the filling was too runny, although that's probably my fault. I used frozen blueberries and raspberries and I suspect they were too juicy for the amount of thickener. I made it in a deep dish pie plate and used more berries than called for. I could have used more crust, too, so I'll increase that the next time I make it or else put it in a different pie pan. Perfect amount of sweetness. I'll definitely make it again!
  • star rating 11/23/2012
  • Artie from Carlsbad
  • Hadn't made this in years, & pulled it out for Thanksgiving dinner. Forgot how delicious it was. Pie crust was the best success I've ever had: perfect, actually. I used all of the King Arthur recommended ingredients except the Quick shine, and the results were spectacular. Substituted pears for the peaches (wanted to do figs, but couldn't find) with raspberries. Wouldn't change a thing..