Blueberry Peach Pie
Blueberry peach pie is the perfect dessert to round out summer. Sub other berries or stone fruit you have on hand!
Servings: 12
Ingredients
All-Butter Pie Dough
- ½ cup cold water
- ¼ cup ice
- 2 ⅔ cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup very cold butter diced
- 1 egg
- 1 splash milk
- turbinado sugar for sprinkling
Blueberry Peach Pie Filling
- 1 ½ lbs stone fruit (peaches, apricots, and/or nectarines) pitted and sliced about ½-inch thick
- ⅔ to ¾ cup granulated sugar
- 2 tablespoon fresh lemon juice
- 1 ½ cups fresh or frozen blueberries
- ¼ cup tapioca starch
- 1 tablespoon all-purpose flour
- 1 pinch salt
Instructions
All-Butter Pie Dough
- In a large bowl, stir together the flour, salt, and sugar. Place the ice in the water and set aside.
- Cut in the cold butter with a pastry cutter or by hand, rubbing the pieces of butter between your thumb, index, and middle fingers. Once the pieces are no longer lager than about a peanut, begin to flatten the pieces of butter in sheets between your palms. Be careful not to over-work the butter or let it get too warm.
- Working with only a couple tablespoons at a time, add in about 6 to 8 tablespoons of the water. Stir together using a wooden spoon or even just a clean hand in the bowl. The dough should appear fairly shaggy and not sticky. Once you can squeeze a few pieces together and they hold, the dough is done being mixed. Do not over-mix.
- Divide the dough into half and shape each piece into a disk. Wrap in plastic and refrigerate for at least a couple of hours, or overnight (preferably).
- Once the dough is ready, start the filling (recipe to follow).
- Meanwhile, bring one disc out of the refrigerator and allow to rest for about 10 minutes. Lightly flour the work surface and begin to roll out the dough, working from the center out – rotating the dough after each roll. Roll the dough until about ¼ inch thick and about 12 to 13 inches in diameter.
- Gently roll the dough around the rolling pin and transfer to a 8 or 9 inch pie tin. Fit the dough into the bottom of the tin and up the sides, allowing for about an inch of overhang. Trim with kitchen sheers and place back in the refrigerator.
- For the lattice top, repeat step 5. Using a ruler and a paring knife, cut 14 to 16 strips, about a ½-inch wide. Place on a baking sheet or cutter board and place in the refrigerator, along with any leftover dough.
- Continue on with the filling and add dump the fruit mixture into the chilled pie crust. Remove the cut strips from the refrigerator and begin creating a the lattice pattern, carefully weaving over and under each strip of the opposite direction. Allow for some excess dough on the end of each strip, then trim.
- Return the pie back to refrigerator for at least 30 minutes. Meanwhile, pre-heat oven to 400 degrees.
- Just before heading into the over, create an egg wash by whisking together a whole egg and a splash of milk. Brush the egg wash over the entire top of the crust and sprinkle with turbinado sugar.
- Place pie on a baking sheet and bake for about 40 to 45 minutes, or until golden brown. If the top begins to brown too quickly, cover with foil.
- Allow the baked pie to completely cool before slicing and serving.
Blueberry Peach Pie Filling
- Once the pie dough has chilled and you are ready to assemble the pie, put the peach slices (or other stone fruit) in a large bowl and toss with ⅓ cup of the sugar and the lemon juice. Let stand for 20 to 30 minutes.
- After 20-30 minutes, drain the excess juices from the fruit and discard.
- Add the remaining ingredients and gently toss to combine. Add more sugar depending on the ripeness of your fruit.