Plum Raspberry Pie

Annalise, Completely Delicious

This simple fruit pie of plums and raspberries baked inside a flaky all-butter crust is a perfect summer dessert. Enjoy slices of this slightly tart and totally irresistible pie with scoops of vanilla ice cream or sweetened whipped cream.
1 hr 30 min Prep Time
60 min Cook Time
  • Prep Time: 1 hr 30 min
  • Cook Time: 60 min
  • Servings: 8 slices

Servings: 8 slices


  • For the crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • 1/4 cup water, cold
  • 1 large egg + 1 teaspoon water, for egg wash (optional)
  • For the filling:

  • 8 ripe plums, cut into 1-inch slices (no need to peel)
  • 1 cup fresh raspberries
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch


For the crust:

Step 1

In medium bowl, combine flour, salt and sugar. Add cubed butter and use pastry blender to cut butter into dry ingredients until size of small peas. Add water 1 tablespoon at a time until dough starts to come together into ball. Dump dough out onto clean surface and knead a few times to incorporate all of dry bits. Work quickly, do not over handle.

Step 2

Divide dough in half and shape into 2 disks. Cover with plastic wrap and refrigerate for at least 2 hours.

For the pie:

Step 3

Preheat oven to 400°F.

Step 4

On a lightly floured surface, roll out one disk of pie crust into a rough 12-inch circle and transfer to a 9-inch pie plate.

Step 5

In a large bowl toss the plums, raspberries, sugar and cornstarch. Dump into the crust-lined pie plate.

Step 6

Roll out the second pie crust and place it on top of the pie, or cut into strips and weave a lattice. Trim edges and crimp as desired.

Step 7

Brush pie crust with egg wash, if using, and place on a sheet pan lined with parchment paper. Bake until pie crust is golden brown and filling is bubbling, about 1 hour. If crust browns too quickly, cover with foil for the remaining baking time.