Peach & Blueberry Pie

I've officially started checking off some of the items on my Summer bucket list! Hopefully I can get to them all (or most of them!). First and foremost, I finally made a pie from scratch. For my first attempt at ever making pie crust, I thought it went really well and came out great. Making the crust was really simple. I found that the most important thing was to have all the ingredients prepared beforehand and to work fast so that the butter stayed cold. Making sure you have cold butter is the most important thing about making a crust - cold butter ensures that the crust will come out flaky. My Peach and Blueberry pie was super delicious (especially when served warm with a scoop of ice cream!) and I'm now inspired to try some other recipes with different fillings.

Peach & Blueberry Pie

Pie Crust (I modified Bon Appetit’s Best Ever Pie Crust Recipe):

Preheat oven to 425 degrees

SERVINGS: MAKES 2 PIE CRUSTS (ENOUGH DOUGH FOR 1 DOUBLE-CRUST PIE, 1 LATTICE-TOPPED PIE, OR 2 SINGLE-CRUST PIES)

  • 2 1/2 cups unbleached all purpose flour
  • 1 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 5 tablespoons (or more) ice water

Blend flour, sugar, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. Pie crust can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.

Filling:

  • 1.5 pounds (about 6) of white peaches
  • .5 pounds of fresh blueberries (can vary based on how much of each you want to add
  • 1/2 cup of sugar
  • 1 tsp. of cinnamon
  • Pinch of salt
  • 1/2 lemon, juiced
  • Milk

Pit peaches and cut into chunks. Add blueberries and mix in sugar, cinnamon, salt, and lemon juice. Lightly toss together and pour into the bottom crust.

After pie crust top is on (whichever design you want to do), brush the crust with milk.

Bake pie at 425 degrees for about 30 minutes. Reduce heat to 350 degrees and bake for 45 to 60 more minutes, until the filling is bubbling and the crust is golden brown. Cool to warm and serve.