Ingredients
Plum Pie
- 150 grams (1 1/4 cups) flour
- 100 grams (7 tablespoons) butter
- 100 grams (1/2 cup) cane sugar
- 1 egg
- 60 grams (1/4 cup) milk
- 1 pinch salt
- 1 teaspoon baking powder
- 0.5 teaspoon cinnamon
- 400 grams (14 ounces) plums
Equipment
- Blender
Essential for mixing the flour, butter, and other dry ingredients into perfect crumbs. Make sure it's clean and dry before use for the best results.
- Baking Tin
An essential item for shaping your pie. Line it with parchment paper for easy removal and clean edges.
- Whisk
Handy for lightly beating the egg and milk. Whisk until combined but avoid over-mixing.
Instructions
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Servings
Variations
Faq
- What if I don't have a blender? Can I mix by hand?
Absolutely! You can simply use a pastry cutter or two knives to cut the butter into the dry ingredients until it resembles coarse crumbs.
- Why does my dough feel too sticky?
This can happen due to varying humidity levels. Add a bit more flour, a tablespoon at a time, until the dough reaches the right consistency.
- How can I make my pie crust more flaky?
Make sure your butter is very cold, and avoid overworking the dough. Instead, handle it as little as possible to keep the butter from melting before baking.
- Can I use other fruits instead of plums?
Definitely! This recipe is versatile. Substitute plums with peaches, apples, or berries. Adjust the sugar accordingly based on the fruit's sweetness.
- How do I store leftover plum pie?
Cover the pie tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days. Reheat in the oven before serving.
- Can I freeze the plum pie for later?
Yes, you can. Wrap the cooled pie tightly in plastic wrap and then aluminum foil. It can be frozen for up to a month. Thaw overnight in the refrigerator before reheating.