One of the best things about summer are the fruits to make pies with. I love peach pie, and the addition of blueberries, makes it even better!
- 2 2/3 cups of all purpose flour
- 2 sticks of very cold butter, cut up into small pieces
- 1 teaspoon salt
- 1/2 cup ice water
Put flour, butter, and salt in a food processor with a metal blade pulse until mixture resembles coarse meal. Add ice water until the dough begins to clump together. Divide into three discs and place in separate plastic bags, and work dough into a flat disc. Refrigerate for an hour. (This recipe make 3 – 9″ pie shells, two for the pie and one for the freezer.)
The filling:
- 4 cups peeled, sliced peaches
- 2 cups blueberries
- 3/4 cup light brown sugar
- 1 teaspoon vanilla
- 2 tablespoons flour
- 1 tablespoon butter, cut into bits
- 1 egg + 1 teaspoon water
Roll out dough to fit a 9″ pie plate, ease pastry onto plate. In a large bowl, combine peaches, blueberries, brown sugar, vanilla, and flour. Scoop the fruit into the pastry, dot with butter. Roll out remaining pastry and cut out long 1″ strips. Weave the lattice crust, tuck under the crust and crimp. Brush dough with egg wash. Place pie on a cookie sheet and bake in a preheated 425º oven for 15 minutes. Lower the heat to 375º and bake for another 30 to 35 minutes.
