Peach Blueberry Pie
This classic pie is mash-up of two summer favorites. It really lets the flavor of the fruit shine through!
Ingredients
For the crust:
- 2½ cups all-purpose flour
- 2 teaspoons granulated sugar
- ¾ teaspoon salt
- ½ cup (1 stick) cold butter cut into small cubes
- ½ cup shortening (such as Crisco)
- ⅓ –½ cup ice water
For the pie filling:
- 1 cup sugar
- ⅓ cup flour
- ½ teaspoon cinnamon
- 2 cups blueberries
- 3 cups sliced peaches
- 1 tablespoon heavy cream for brushing on top
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Instructions
For the crust:
- Place the 2½ cups flour, 2 teaspoons sugar, and ¾ teaspoon salt in the bowl of a food processor. Add the cold butter and shortening, and pulse until the butter and shortening are in pea-sized pieces.
- Add ⅓ cup ice water and pulse until the mixture forms a shaggy dough. Add additional water, one tablespoon at a time, as needed.
- Divide the dough into two pieces. Use your hands to gently form into two disks, wrap in plastic wrap, and refrigerate for 30 minutes.
For the filling:
- While the dough is chilling, bring a large pot of water to a boil. Cut a shallow “X” into the bottom of each peach using a paring knife.
- Prepare a large bowl of ice water.
- Place the peaches in the boiling water for 30 seconds. Remove and immediately place in the ice water for 2 minutes.
- Remove the peaches and peel from the “X” that you made (the peels should come off quite easily). Remove the pits and slice the peaches.
- Place the sliced peaches, blueberries, sugar, flour, and cinnamon in a large bowl. Mix gently to combine and set aside.
Assembling the pie:
- Preheat oven to 425°F.
- Lightly flour a countertop and your rolling pin. Unwrap one disk of dough, and roll it into a 12-inch circle. The dough will be approximately ⅛ inch thick.
- Place the dough until a 9-inch pie plate. Pour the peach mixture on top of the crust.
- Repeat with the remaining disk of dough, rolling it into a 12-inch circle. Cut into ½ inch strips (a pizza cutter works nicely for this).
- Weave the strips onto the top of the peach/blueberry filling, creating a lattice pattern. Crimp the edges of the pie with either with your fingers or a fork. Cut off any pie dough that hangs over the edge.
- Brush the top of the crust with one tablespoon of heavy cream.
- Bake the pie for 20 minutes. Reduce the oven temperature to 350°F and continue baking for an additional 35 minutes. The filling should be bubbly and the top of the crust lightly golden brown when you remove it from the oven.
- Let cool before slicing. Serve with whipped cream or ice cream.
Nutrition
Calories: 528kcalCarbohydrates: 71gProtein: 6gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 2gCholesterol: 33mgSodium: 319mgPotassium: 153mgFiber: 3gSugar: 35gVitamin A: 591IUVitamin C: 6mgCalcium: 18mgIron: 2mg
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