Blueberry Peach Pie

The perfect summer pie.

Crust Ingredients:blueberry (1)

▪ 2 1/2 cups all-purpose flour
▪ 1/4 teaspoon salt
▪ 3 tablespoons sugar
▪ 1/4 cup room temperature vegetable shortening
▪ 12 tablespoons unsalted butter, cold and cubed
▪ 1/4 cup to 1/2 cup ice water

Filling Ingredients:

▪ 2 lbs. peaches, peeled and sliced
▪ 1 pint blueberries
▪ 1/4 cup sugar
▪ 1/2 lemon, juiced
▪ 3 tablespoons cornstarch
▪ 2 tablespoons butter, cut into small cubes
▪ 1 egg, beaten with a drizzle of water
▪ Sugar and cinnamon for sprinkling on top

Directions

Begin by preparing the crust, because it will need to refrigerate for a little while.

In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes.

While the dough is chilling, preheat the oven to 400 degrees and prepare the pie filling by peeling and slicing up the peaches, washing the blueberries and tossing the fruit with the sugar, lemon, and cornstarch. Let this sit until the dough is ready.

After the dough has chilled for 30 minutes, take it out of the fridge and, on a floured surface, roll each disk out into an 11-inch circle. Carefully transfer one of the circles of dough to a 9-inch pie pan, pressing it down into the pan and trimming the edges if necessary. Flute the edges of the crust using this technique.

Scoop your pie filling into the pie shell with a slotted spoon, leaving behind any of the liquid that has accumulated in the bowl so that your pie won’t be too runny. Drop the small cubes of butter on top of the filling.

Using a star-shaped cookie cutter, cut out enough pieces of the second half of the pie crust to cover the filling. Dip a pastry brush into the beaten egg and brush each of the stars with an egg wash, then sprinkle with cinnamon and sugar.

Bake for 50-60 minutes. It cooked for 55 minutes in my oven.

Tip: To prevent the edges of the pie from burning, place a tin foil pie shield over the edges of the pie about halfway through the cook time. Directions here.

*Recipes adapted from Paula’s Perfect Pie Crust and Peach-Blueberry Pie*

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Blueberry-Lemon Pie

My go-to blueberry pie recipe.

Crust IngredientsFullSizeRender (11)

  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 1/4 cup room temperature vegetable shortening
  • 12 tablespoons unsalted butter, cold and cubed
  • 1/4 cup to 1/2 cup ice water

Filling Ingredients

  • 6 cups (about 2 1/4 lbs.) of fresh blueberries, rinsed and stems removed
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup all-purpose flour (for thickening)
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 2 Tbsp butter (unsalted), cut into small pieces

Directions

Begin by preparing the crust, because it will need to refrigerate for a little while.

In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.

When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes.

Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl.

After the dough has chilled for 30 minutes, take it out of the fridge and, on a floured surface, roll each disk out into an 11-inch circle. Carefully transfer one of the circles of dough to a 9-inch pie pan, pressing it down into the pan and trimming the edges if necessary.

Transfer the filling to the chilled bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough to the same size and thickness as the first and cut into 1/2-1 inch strips to assemble the lattice crust. Transfer the pie to the refrigerator to chill until the dough is firm again, about 30 minutes.
Preheat oven to 425 degrees. Remove the unbaked pie from fridge. Brush the top with egg wash. Bake for 20 minutes at 425 degrees. Reduce heat to 350 degrees and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving.
Tip: To prevent the edges of the pie from burning, place a tin foil pie shield over the edges of the pie about halfway through the cook timeDirections here.
 
*Recipes adapted from Paula’s Perfect Pie Crust and Blueberry Pie.