Blueberry Peach Pie

The perfect pie for summer, take my word for it.

June 20, 2020

Author:

Ashley Fungone

Blueberry Peach Pie

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Blueberry Peach Pie


Scale

Ingredients

The Crust

  • 363g all purpose flour
  • 112g (8 Tbsp) unsalted butter, chilled
  • 112g (8Tbsp) vegetable shortening
  • 3g (1/2 tsp) salt
  • 118g ice water

The Filling

  • 32oz peaches
  • 20oz blueberries
  • 1/2 cup granulated sugar
    2 tsp vanilla extract
  • Tsp cinnamon
  • Pinch of nutmeg
  • Pinch of salt
  • 3 Tbsp cornstarch

Instructions

  1. Combine flour and salt in a mixing bowl. Add the vegetable shortening and butter in Tbsp-sized portions, and cut it into the flour with your hands. Work the butter and shortening into the flour until you have a mixture that resembles coarse breadcrumbs.
  2. Add ice water one Tbsp at a time, fluffing the mixture with your fingers or a fork, until the dough just holds together. Cover and set in the fridge to chill for 30 minutes.
  3. Add the fruit, sugar, vanilla, cinnamon, nutmeg, and salt to a large bowl. Mix with a rubber spatula until thoroughly combined. Add the cornstarch to the mix, stir to combine, and set aside.
  4. Flour a clean work surface and take out half of your dough from the fridge. Form into a tight ball and flatten into a disc on your work surface. Sprinkle some flour on the top of the disc. Lightly flour your rolling pin and begin to roll your dough out into a circle. Continue rolling until your dough circumference is about an inch bigger than your pie dish. 
  5. Place the dough into the pie dish, patch any holes, and tear off any overhang. Pour your filling inside and set aside.
  6. Take the rest of your dough from the fridge and repeat the previous step. Once the dough is rolled out and roughly an inch bigger than the size of the pie dish, place on top of the pie.
  7. Starting at one spot, lift up the edge of the bottom crust. Take the edge of the top crust, fold it over the bottom crust, and tuck under to create a seal. Continue to do this around the entire pie. Once all the crust is tucked and sealed, create your crimps. I prefer to use my thumb to press while punching with my other hand to create crimps, but you can use whatever method you prefer.
  8. Brush with egg wash or a bit of milk, and use a sharp knife to create slits in the top crust. These will allow steam to escape while the pie cooks. 
  9. Place the pie in the fridge to chill while you preheat the oven to 375F. Bake for 60 minutes, or until the crust is golden brown and a knife inserted in the center cuts easily through the fruit.
  10. Allow to cool completely at room temperature before serving.

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