For generations, Hyrule’s baking traditions have been rooted in the Tabantha region, where the fertile lands and steady winds made it an ideal center for grain cultivation. Before the Great Calamity, Tabantha Village flourished as the heart of Hyrule’s wheat production and milling, supplying the kingdom with its finest baked goods. The region’s famed Tabantha Wheat, combined with locally sourced Goat Butter, formed the foundation of countless breads and pastries. Though the village was lost in the wake of the Calamity, its culinary legacy endured, shaping the evolution of baking across Hyrule.
One of the most beloved pastries to emerge from Tabantha was the fruit pie, a simple yet cherished dish that quickly became a staple in kitchens across the kingdom. While the pie could be made with a variety of fruits, the tart, frost-kissed wildberries of Hebra were the most common choice in Tabantha itself, lending the pie a distinct balance of sweetness and acidity. As the recipe spread beyond Tabantha, different regions infused it with their own local flavors—Faron’s tropical palm fruit, the Gerudo Desert’s hardy voltfruit, Lanayru’s refreshing splash fruit—each variation reflecting the tastes of its people. Yet, despite these regional adaptations, wildberries remained the quintessential fruit for this pie, a testament to its Tabanthan origins and enduring influence on Hyrulean cuisine.
“A celebration isn't a celebration until this fruit-filled crust hits the table!”
To bring this classic Hyrulean dish to life, we will once again be using strawberries to stand in for the wildberries, as their vibrant flavor and color make for a fitting substitute. These berries will be tossed with sugar, vanilla, lemon, salt, and cornstarch and then added into small mini pie crusts. After the crust baked to a golden brown and the berry filling slightly thickens, the pies will be topped with whipped cream and glazed fruits to create a stunning and delicious treat. With its buttery, flaky crust and gently thickened fruit filling, this version stays fairly true to its in-game inspiration while making for a deliciously real-world treat. I can just imagine savoring one of these fruit pies fresh out of the oven from one of the bakeries of Tabantha Village on a chilly Hyrule afternoon.
Ingredients
16 oz strawberries, diced
⅔ cup granulated sugar
3 tbsp cornstarch
½ tbsp vanilla extract
2 tsp lemon juice
¼ tsp salt
12-14 4-inch mini pie crusts (store bought or cut out from the basic pie crust recipe)
16 oz strawberries, diced
⅔ cup granulated sugar
3 tbsp cornstarch
½ tbsp vanilla extract
2 tsp lemon juice
¼ tsp salt
12-14 4-inch mini pie crusts (store bought or cut out from the basic pie crust recipe)
Whipped Cream
½ cup heavy whipping cream
1 tbsp granulated sugar
½ tsp vanilla
½ tsp cornstarch (optional)
½ cup heavy whipping cream
1 tbsp granulated sugar
½ tsp vanilla
½ tsp cornstarch (optional)
Fruit Garnish
24 red grapes
24 green grapes
36 blueberries
24 mandarin orange wedges
12 small chunks of pineapple
Mint leaves
¼ cup water
¼ cup sugar
24 red grapes
24 green grapes
36 blueberries
24 mandarin orange wedges
12 small chunks of pineapple
Mint leaves
¼ cup water
¼ cup sugar
Make sure your dough has come to room temperature before beginning. Refrigerated dough should sit out on the counter for at least 20 minutes and frozen dough will need to sit out for at least one hour.
You can make the simple syrup to glaze the fruit for garnishing ahead of time. In a small pot over low heat combine ¼ cup of water and ¼ cup of sugar. Stir quickly to fully dissolve the sugar into the water to create a syrup. Remove the simple syrup from the heat and allow it to cool.
Preheat your oven to 400°F.
Let’s begin by making the wildberry filling for the fruit pies. As per usual, strawberries will be playing the part of wildberries for our recipe. Mix the sugar, cornstarch, and salt together in a small bowl. Mix well to fully blend all of these dry ingredients.
Add the diced strawberries to a large enough bowl along with the lemon juice and vanilla extract. Toss the strawberries to coat them well with the lemon juice and vanilla. Add in the dry ingredients and toss them well again to fully coat the strawberries in the sugar mixture. Set the bowl aside to allow the strawberries to macerate just slightly while you prepare the pie crusts.
Once the dough is soft, place the disk of dough between two sheets of parchment paper and roll it out on a cutting board or other appropriate surface using a rolling pin. Start in the center and roll it out evenly until you have a round disk that is ⅛ inch thick and at least 10 inches in diameter. If using store-bought pre-rolled pie dough, you can skip rolling and move straight to cutting out the 4-inch circles.
Cut 4 inch circles out of the pie dough using a round dough cutter. If you are using precut mini pie shell dough, just carefully remove the circles from the dough along the dotted lines.
Get your muffin pan ready. Spray each muffin cup with a little cooking spray to slightly grease them. Now gently press the small dough circles into the muffin cups, pressing the dough against the bottom and around the inside of the cups, flattening against each surface. Be sure not to press too hard on the dough as you are molding it to avoid creating thin areas or overworking the dough. Carefully stretch the dough up to the rim of each cup so that the dough covers the entirely of the inside of each muffin tin. I recommend pressing up with one finger on one hand while pressing down along the rim with a finger on your other hand. Do this around the rim of the muffin cup. Repeat this with all dough cups.
Fill each crust with approximately ¼ cup of the strawberry mixture. Be sure to fill each crust only ¾ of the way full. This will allow room for the strawberry filling to bubble and rise as it baked without bubbling over the top, which could compromise the structure of your crusts.
Once all of the crusts are filled with the strawberry filling, put the muffin tray in the oven. Bake for 15-20 minutes, or until the crust has turned golden and the strawberry filling is thick and bubbling. Check your pies after 15 minutes; if the crust isn’t golden and the filling isn’t bubbling, continue baking in 2-minute increments.
While the pies bake, make the whipped cream for the top of the pies. If you are opting to use cornstarch to help the whipped cream maintain a stiffer texture, mix the sugar and cornstarch together in a small bowl. Note that if you are making the whipped cream ahead, stabilizing the whipped cream with cornstarch can help it to lasts longer. without it, the texture of the whipped cream may soften after a few hours.
Combine the heavy whipping cream, sugar (with or without cornstarch), and vanilla extract in the bowl of a standing mixer. Attach a whisk attachment and whisk the contents at medium speed for about 5 minutes or until the cream mixture whips up into stiff peaks. The whipped cream can also be made ahead of time and kept cold in the refrigerator.
When the pies are done, remove the tray from the oven and set it on top of a wire cooking rack. Allow the pies to cool for about an hour.
While the pies cool, you can use a pastry brush to coat all of the garnish fruit with simple syrup. Brush a small layer of simple syrup around each of the grapes, blueberries, pineapple chunks, and mandarin wedges. This will enhance the sweetness and give them a glossy look.
Once the pies are cool, carefully loosen and remove them from each muffin cup with a butter or pastry knife.
To assemble each pie, place a generous dollop of whipped cream on top of each pie. Ensure the strawberry filling is duly covered in whipped cream. Arrange the blueberries, grapes, pineapple chunk, mandarin wedges, and mint leaves on top of each pie. You may need to use toothpicks to secure the pineapple and mandarin orange wedges in place (if you are trying to match the in game photo). If you do use toothpicks, you might want to let your guests know.
Your fruit pies are ready to eat! You can use a fork or you can just pick them up and eat them with your hands. Your choice! Either way, enjoy!
Learn more about the Fruit Pie dish from The Legend of Zelda: Breath of the Wild and The Legend of Zelda: Tears of the Kingdom at Zelda Dungeon.