Peach & Blueberry Pie
Monday, July 25, 2016 at 9:54AM
sally in blueberries, blueberries, peaches, peaches, pie, pie, summer, summer

 

…Was not what I had intended for these fruits. I had that brief moment of insanity when I thought I’d grab a handful of berries or bite into a peach for something healthy during the day. Well that lasted a Nano second. Each time I circled those peaches on the counter and

moved the berries to a different shelf in the fridge I said to myself, “you really should eat these before they go off.” But I didn’t. I kept circling and moving telling myself tomorrow. And when tomorrow finally came, I had pie. A delicious perfect pie made from perfectly ripe peaches and perfectly sweet blueberries.

     Some recipes I’ve come across call for (what I thought) a crazy amount of sugar,  more than a cup, which I think is unnecessary. I want to taste the fruit, not just a bunch of sugar wrapped up in a crust.

 

For the filling

7 medium peaches – peeled and sliced

1 pint blueberries – picked through

Zest and juice from 1 lemon

½ cup sugar

¼ cup cornstarch

For the crust

2 cups all purpose flour

¾  cup shortening/lard – chilled and cut in cubes

Ice water

A few tablespoons of milk for top of pie

     Process flour and shortening together in the bowl of a food processor for 30 seconds. If the dough does not form a rough shape, add a little ice water by tablespoon. Turn dough out onto a floured work surface, divide in two equal pieces, shape each piece into a disk. Cover one disk with cling film and refrigerate. Roll disk out 2inches larger than pie plate. 

     Toss the blueberries, peaches, sugar, lemon zest, juice and cornstarch together in a large bowl.


     Spoon into crust, top with 2nd crust rolled out crust, crimp edges, brush all over with milk, score the crust in four places with a sharp knife (this allows steam to escape while baking). Place pie on a rimmed baking tray lined with parchment paper to catch any juicy overflow. Bake in the middle of oven at 425F for 15 minutes, then lower the temperature to 350F, bake for another 30-40 minutes until golden brown and juices are bubbling and thickened. Test to make sure the fruit is done by slipping a sharp knife or tester through the vents in top. The filling should be soft and tender, not mushy. If the crust edges begin to brown too much, cover with foil.

  

 

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