A juicy homemade plum pie made with flaky butter pastry—a heavenly balance of sweet and tart flavors with a crispy crust

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A juicy homemade plum pie with a flaky, buttery crust—a heavenly balance of sweet and tart flavors with a crisp crust —is the ultimate proof that the best desserts are often the simplest ones. When late-summer or fall plums (especially homegrown plums) are combined with the warmth of cinnamon and vanilla and baked in a buttery crust, the result is a dessert that fills the home with the scent of nostalgia. The biggest challenge with fruit pies is preventing a “wet bottom,” since plums release a lot of juice during baking. With a professional culinary trick—using ice-cold butter for the dough, cornstarch to thicken the filling, and a sprinkling of ground walnuts on the bottom—your pie will always have a perfectly baked, crispy bottom and a juicy yet firm center that won’t spill onto the plate.

• Prep time: 20 minutes (+ 30 minutes for the dough to rest)
• Baking time: 45 minutes
• Yield: for a round baking pan with a diameter of 23 to 26 cm (8 to 10 pieces)
• Difficulty: Moderate

Ingredients for the Perfect Plum Pie

For a shortcrust pastry (Pâte Brisée)

• 300 g soft white flour (type 400 or 500)
• 150 g ice-cold butter (cut into small cubes)
• 4 to 5 tablespoons of ice-cold water
• 1 large pinch of salt (extremely important for the dough’s flavor)
• 1 tablespoon of sugar (optional, for a nicer golden color)

For a juicy plum filling

• 700 g fresh, ripe plums (local plums are best, as they contain less water and more flavor)
• 100 g sugar (white or brown cane sugar—adjust the amount according to the acidity of the plums)
• 2 heaping tablespoons of cornstarch (Gustin) or all-purpose flour (to thicken the juices)
• 1 teaspoon of natural vanilla extract (or 1 packet of vanilla sugar)
• 1 teaspoon of ground cinnamon
• 2 tablespoons of ground walnuts or fine breadcrumbs (to sprinkle on the bottom of the dough)

Step-by-Step Preparation Process

1Making shortcrust pastry: In a large bowl, mix together the flour, salt, and a tablespoon of sugar. Add the ice-cold butter, cut into cubes. Using your fingertips, quickly and gently rub the butter into the flour until you get a texture similar to coarse crumbs or wet sand (be careful not to melt the butter completely with the heat of your hands). Gradually add ice-cold water, one tablespoon at a time, and mix until the dough comes together when pressed. Shape it into a disk, wrap it in plastic wrap, and be sure to refrigerate it for at least 30 minutes. Chilling allows the gluten to relax and cools the butter.

2. Preparing the fruit filling: While the dough is resting, wash the plums. Cut them in half and remove the pits (if they are very large, cut them into quarters). In a large bowl, mix the plums with the sugar, vanilla extract, cinnamon, and cornstarch (Gustin). Stir gently so that all the plums are evenly coated. Do this just before assembling the pie so the plums don’t release too much juice into the bowl.

3Rolling Out and Lining the Pan: Preheat the oven to 190 °C. Lightly grease a round pie pan (23 or 26 cm in diameter) with butter. On a lightly floured surface, roll out the cooled dough into a circle about 3 to 4 mm thick (the circle should be a few centimeters larger than the pan). Using a rolling pin, carefully transfer the dough to the pan. Gently press it against the bottom and sides without stretching it. Trim off any excess dough around the edges or fold it neatly inward.

4The Secret of the Dry Bottom (Blind Bottom): Prick the bottom of the dough in several places with a fork. Then sprinkle the bottom evenly with two tablespoons of ground walnuts (or breadcrumbs). This thin layer will act like a sponge and absorb the fruit juices during baking, keeping the crust crispy and preventing it from getting soggy.

5Filling and Baking: Pour the plum filling (along with the juice and starch left in the bowl) onto the prepared crust. If desired, you can arrange the plums neatly with the cut side facing up. Place the pie on the middle rack of a preheated oven and bake for 40 to 45 minutes. The pie is done when the edges of the crust turn a beautiful golden brown and the fruit juices in the center are bubbling and simmering thickly.

6Cooling (the most important step!): Remove the baked pie from the oven and be sure to let it cool for at least 2 to 3 hours at room temperature. If you cut the pie while it’s still hot, the starch won’t have set yet and the filling will run like soup. Only once it cools will the juices bind together into a perfect, juicy jelly. Serve lukewarm or cold, and be sure to serve it with a scoop of real vanilla ice cream or whipped sweet cream.

Cooking Tips for the Perfect Pie

• Ice-cold butter and water: The butter for shortcrust pastry must be truly cold, and so must the water. When kneaded quickly, tiny pieces of butter remain in the dough. When these pieces evaporate in the heat of the oven, they create air pockets—and that’s exactly what makes the pastry incredibly crispy and flaky.
• The Importance of Cornstarch (Gustina): One tablespoon of flour in the filling (as specified in many old recipes) isn’t enough for plums, since they release a lot of water. Cornstarch is a much more effective thickener that transforms the juices into a glossy, thick fruit cream without the taste of raw flour.
• A nut barrier: Ground walnuts, almonds, or hazelnuts on the bottom of the dough aren’t just for flavor; they serve as a professional culinary barrier that prevents fruit juices from coming into direct contact with the raw dough.
• Don’t overwork the dough: Knead the pie dough as little as possible. The more you knead it and the warmer your hands are, the tougher and more dense the dough will be after baking.

Frequently Asked Questions (FAQ)

Can I use frozen plums for the pie?

Yes, but be careful. You shouldn’t let the frozen plums thaw completely, or you’ll end up with a watery mush. It’s best to stir them into the filling while they’re still half-frozen and be sure to increase the amount of cornstarch by half a tablespoon (for a total of 2.5 tablespoons), since frozen fruit releases significantly more liquid than fresh fruit during baking.

How can I add a lattice pattern or a dough lid to a pie?

The recipe above is designed for an “open pie” (a single layer of dough on the bottom). If you want to cover the pie with a lattice or a solid lid, simply make the dough using 1.5 times or double the amount of ingredients (e.g., 450 g of flour and 225 g of butter). If you’re going to completely seal the pie with dough, be sure to make a few crosswise cuts on top so steam can escape during baking.

How do I store a pie, and how long does it stay fresh?

Once cooled, the pie can be stored at room temperature for up to two days, covered with plastic wrap or in an airtight container, or in the refrigerator for up to 4 days. Since the pastry hardens slightly in the refrigerator and loses its crispness, reheat individual pieces in the oven at 150 °C for 5 minutes before serving.