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Blackberry Peach Pie


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Rate this recipe 4.7/5 (9 Votes)


  • Buttermilk Pie Crust:
  • 3/4 cup cold unsalted butter, divided
  • 1 2/3 cups flour
  • 3 tablespoons cornmeal
  • 2 1/4 teaspoons sugar
  • 3/4 teaspoon salt
  • 6 tablespoons low-fat buttermilk
  • 1-2 tablespoons vodka
  • Filling:
  • 4 cups peaches, peeled, pitted and sliced
  • 2 cups blackberries
  • 1 tablespoon lemon juice
  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • Assembly:
  • 1 egg white, lightly beaten
  • 1 tablespoon milk
  • 1 tablespoon Turbinado sugar


Adapted from


Step 1

To prepare dough, grate 6 tablespoons butter into a small bowl; cut remaining 6 tablespoons butter into small cubes and place in a second bowl; chill bowls in freezer for 15 minutes. Whisk together flour, cornmeal, sugar, and salt in a medium bowl; place bowl in freezer to chill for 15 minutes. Chill buttermilk and vodka in freezer for 15 minutes.

Sprinkle cubed butter over chilled flour mixture and toss with a spatula to coat. Use a pastry blender to cut in butter until the biggest pieces are the size of peas; fold in grated butter. Drizzle buttermilk over flour mixture; use a spatula to gather dough together until it forms large clumps. If needed, add vodka 1 tablespoon at a time, then gently knead just until dough comes together. Gather 2/3 of dough into a ball, wrap in plastic and flatten slightly to form a disc (this will be your bottom crust). Repeat with remaining 1/3 of dough (this will be your top lattice). Chill dough in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze 1 to 2 months).

Preheat oven to 425 degrees. Place larger disc of dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to a standard 9-inch pie dish; trim overhang to one inch. Gently gather scraps into a ball, cover in plastic, and return to refrigerator to chill. Use a pastry brush to brush bottom crust with egg white; return to refrigerator to chill.

To prepare filling, combine peaches, blackberries, and lemon juice in a large bowl. Whisk together sugars, cornstarch, cinnamon, and salt in a small bowl; add to fruit mixture and toss just to coat. Let filling stand 15 minutes.

Place smaller disc of dough plus chilled scraps on floured board and dust dough with flour. Roll out using same procedure, until dough is a 10-inch circle. Use a pastry wheel or knife to cut dough into 9 strips, 3/4-inch wide. Remove pie dish from refrigerator and spoon in filling. Arrange dough strips in a lattice pattern (5 strips vertically, 4 horizontally). If needed, trim lattice pieces to diameter of pie dish rim. Carefully fold the rim of the bottom crust over the lattice strips and crimp. Brush pie with milk and sprinkle with turbinado sugar.

Place assembled pie on a rimmed baking sheet and bake for 15 minutes in preheated oven. Reduce heat to 375 degrees and continue baking another 35 minutes, until filling is bubbling and crust is golden brown. If pie is browning too quickly, cover with foil for remaining baking time. Cool pie on a wire rack for at least 3 hours (filling thickens as it cools). Once pie is cut, store leftovers in the refrigerator.

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