You need just 10 ingredients and 15 minutes of active preparation time to make this recipe. No store-bought pie crust. Ultra flaky and buttery pie crust filled with sweet, fresh, and juicy pineapple. This will be your new favorite pie.
Cut pineapple in ½ inch chunks. Then add brown sugar, salt, lemon juice, and cornstarch. The lemon juice brings out the flavor of the pineapple.
The fastest method to make pie crust is in a food processor. This literally takes less than a minute. If you don't have a food processor then make it with a pastry cutter or alternative with two forks instead. Both methods are described in the recipe below.
Add 4-6 tablespoon of water to your pie crust. This is depending if it is summer or winter because of humidity and room temperature. When it is warmer I need to add 6 tablespoon of water, in winter 4 tablespoon of water are fine.
You know that the texture is right when it starts to clump and hold together when you press together in your hand. (Watch the video to see how it should look like.)
The decoration of the pie crust is up to your preference. You can make a lattice, braid it, cut thinner or thicker stripes, or cover it completely and cut just a few slits in it that the steam can escape throughout baking.
How to make Pineapple Pie
Double Pie Crust
- 1 cup cold butter (226g)
- 2 ½ cups all-purpose flour (300g)
- ½ teaspoon salt
- ½ teaspoon sugar
- 4-6 tablespoon cold water
Pineapple Pie Filling
- 5 cups fresh pineapple, chopped into ½ inch pieces (23oz / 650g)
- 1 cup brown sugar (200g)
- ⅛ teaspoon salt
- 1 tablespoon lemon juice
- ¼ cup cornstarch (32g)
- 1 tablespoon butter
- 1 egg for brushing on top
- Make the double pie crust with a food processor: Place cold butter, flour, salt, and sugar in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump and holds together when you press the crumbs together in your hand.
- If you don't have a food processor, then make the double pie crust with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
- Divide pie crust into two halves and form 1 - 1.5 inch thick discs without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or up to 2 days.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface roll out the first dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. The edges of the pie crust should hang out of the baking form. Set aside
- In a large bowl stir together pineapple, sugar, salt, lemon juice and stir to combine. Add cornstarch and stir until combined. Fill into the pie crust. Then cut butter into small pieces and put on top of the filling.
- Roll out second dough disc and cut into 1-2 inch strips. Arrange strips in a grid on top of your filling and lay over and under one another carefully. Seal and flute the edges. Brush with egg. Bake for 45-50 minutes. Cover the first 20 minutes with parchment paper to prevent it from browning too much. Let cool to room temperature and chill for 4 hours in the fridge. Store leftovers in an airtight container in the refrigerator up to 3 days.
You can find the video in the post above. If you don't see a video, please check your browser settings.