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Fresh Pineapple Pie from scratch
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5 from 5 votes

How to make Pineapple Pie

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.
Prep Time15 mins
Cook Time45 mins
Chill4 hrs
Total Time5 hrs
Course: Dessert
Cuisine: American
Keyword: how to make pineapple pie, pineapple pie from scratch, pineapple pie recipe
Servings: 12 servings
Calories: 354kcal


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)
  • 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.



Calories: 354kcal | Carbohydrates: 49g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 271mg | Potassium: 131mg | Fiber: 1g | Sugar: 24g | Vitamin A: 540IU | Vitamin C: 33.3mg | Calcium: 33mg | Iron: 1.5mg