This sprinkle confetti pie crust is made even more fun with a braided lattice top. Filled with a gooey strawberry peach pie filling this pie is a dream.
First let’s talk about the star of the show, the sprinkle confetti pie crust! Not only is this pie crust flaky and buttery, who doesn’t like sprinkles? They make everything better, desserts prettier, and they just scream party. I’m also obsessed with sprinkle desserts in general. Funfetti cake, Funfetti cookies, Funfetti pie? Swap out the rainbow sprinkles you add in and this rainbow pie crust can easily be a festive holiday pie crust. Grab some orange, purple and black jimmies for a halloween inspired pie or Christmas sprinkles for your next holiday event. The options are endless!
If you have a family member who doesn’t particularly like cake, this pie would be PERFECT for a birthday cake alternative. I mean we should make birthday pie a new trend!
The sprinkle pie crust is seriously easy also! If you haven’t ever made a pie crust, I highly recommend giving it a try. The result is just unmatched of those from the store. A few simple ingredients such as butter, flour, salt, and water give you the best flavor and texture. Here are a few commonly asked questions about the pie crust.
How do I make a lattice crust?
While a lattice crust LOOKS complicated to make, it really isn’t bad to make at all! You will start by rolling your crust out and cutting it into strips. The thickness of your strips is completely up to you! Once you have your strips cut, you will take every other strip and place it on your pie. Spacing them a strip apart. I like to start in the middle and fold up every other pie strip. Place another strip perpendicular and fold the strips back down. Repeat this by folding up the other strips, placing a pie strip down and folding your strips back. You can see the process on my Instagram video here.
How do I make the braided piece?
If you can braid hair, you can braid crust! Take one of the strips from above (I like to cut the one I plan to braid a little thicker than the others) and cut it into three smaller strips. Then braid the three strips like you would your hair. A little tip to help make braiding a little easier is to NOT cut all the way through. Leave a section at the top of the pie strip where the three pieces are attached together. Again you can watch my video here to see this process.
Now onto the filling, I was originally planning to make a peach pie filling, however I didn’t quite have enough peaches to fill out the pie. I decided to add in some strawberries and the flavor melds together seamlessly. If you haven’t every tried strawberry and peach together in a pie you are seriously missing out! One of my favorite things about making a mixed fruit pie is that you can really use any ratio of fruit you want. For my pie I used 4 cups of sliced peaches and 2 cups of sliced strawberries, but use what you have! Now onto a few frequently asked questions when it comes to pie fillings.
How do I get the pie filling to not be runny?
When I first started making pies, I always ran into the problem that the interior was runny and watery. Since then I have learned a simple little trick to help this problem. To get your pie filling to not be runny you simply need to place the fruit in a colander to drain for 20-30 minutes after cutting. This juice is certainly delicious, but it also causes excess water in your pie filling. I also add in flour to the filling to help thicken it up a bit.
Can I use frozen fruit?
Absolutely! When using frozen fruit there are just two main things to keep in mind. First, you will want to make sure you are thawing the fruit beforehand. If not, the excess water will make your pie filling runny. You will also want to make sure to use my colander trick above, just to make sure you are getting the excess juice out. I would recommend just thawing the fruit in a colander.
I can’t wait for you try this pie! If you do make it PLEASE tag me over on Instagram (@thefarmstyle) or TikTok (@thefarmstyle).
Sprinkle Pie Crust with Peach Strawberry Filling
Ingredients
For the crust
- 2 1/2 cups flour
- 1/2 cup sprinkles
- 1 cup cold butter cubed
- 1 tsp salt
- 6-8 tbsp ice water
- 1 egg
- 2 tbsp water
For the filling
- 6 cups fruit sliced
- 1/3 cup brown sugar
- 1/3 cup granulate sugar
- 1/3 cup flour
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
Instructions
- Preheat oven to 425 F.
- Peal and slice your peaches, and slice your strawberries. Place them in a colander to drain for 20-30 minutes. This removes any excess juice helping to not make your filling watery.
- In another bowl, combine flour, salt, and butter. Cut the butter into the flour using a pastry cutter, two knives, or a fork. You want the end result to be crumbled flour.
- Add in sprinkles and water. Start with the lesser amount of water and mix until a dough forms. Split dough in half.
- Roll half of the dough into a large circle and place into your pie pan. Using a knife trim the excess crust from the edges.
- Add sliced and drained fruit to a large bowl and add in remaining ingredients. Mix until fruit is evenly coated and pour into lined pie pan.
- Roll out second half of the dough and slice into strips for a lattice crust. Choose one or two slices of the lattice to braid and add to top of the pie.
- In a small bowl combine egg and 2 tbsp of water, brush the egg wash on the top of the crust.
- Bake in the oven for 40-50 minutes. Let cool before slicing.
- Tip: add a cookie sheet below your pie pan to catch any of the filling that may bubble over.
This is the most beautiful and fun pie! I can’t wait to make this with my kids!!!
Thank you so much! It was so fun to make!
This looks so pretty, yummy, and fun to make! Can’t wait to try it!