Blueberry and Peach Pie
Country Living, August 2001
- 2 1/2 cup(s) all-purpose flour
- 3/4 cup(s) sugar
- 1/2 teaspoon(s) salt
- 3/4 cup(s) (plus 2 tablespoons) unsalted butter, chilled and cut into small pieces
- 3 tablespoon(s) (up to 5, as needed) cold water
- 1/2 teaspoon(s) vanilla extract
- 2 cup(s) fresh blueberries, washed and drained
- 3/4 cup(s) sugar3 cup(s) fresh peaches, peeled and sliced
- 1 tablespoon(s) sugar
- 3 tablespoon(s) cornstarch
- 1 large egg, lightly beaten
- 1/2 teaspoon(s) grated lemon zest
- 1/2 teaspoon(s) cinnamon
1. Make the pastry: In a large bowl, combine flour, sugar, and salt. Add butter and use your fingers or a pastry cutter to incorporate it into the flour until mixture resembles coarse meal. Using a fork, mix in water a few tablespoons at a time and the vanilla just until the mixture begins to cling together. Gather into a ball and flatten into 2 equal-sized disks. Wrap tightly in plastic wrap and refrigerate for 1 to 2 hours (or up to overnight).
2. Blind-bake the crust: Preheat oven to 425 degrees F. On a floured surface, roll 1 pastry disk into a circle 1/4 inch thick and at least 12 inches in diameter. Transfer the dough to a 10-inch pie pan. Trim the dough, leaving a 1/2-inch overhang. Fold the overhanging pastry under itself and pinch the dough to crimp it around the rim. Cut out a circle of parchment paper to cover the bottom of the dough and line it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and paper. Cool on a wire rack. Lower oven temperature to 375 degrees F.
3. Make the lattice topping: Remove remaining pastry disk from the refrigerator. On a floured surface, roll into a thin circle. Use a pizza wheel or pastry cutter to cut 1-inch-wide strips. Transfer to a parchment-lined baking sheet, cover with plastic wrap, and refrigerate while making the filling.
4. Make the filling: In a large bowl, place blueberries and peaches. In a small bowl, combine the sugar, cornstarch, cinnamon, and lemon zest. Add contents of small bowl to blueberries and peaches and gently toss to coat fruit. Pour the filling into the baked piecrust. Place dough strips on top of the filling in a crisscross pattern to form a lattice. Trim the ends, leaving a 1/2-inch overhang, and crimp the edges. Lightly brush the lattice with beaten egg and sprinkle with sugar.
5. Bake the pie: Loosely cover the crimped edge of the crust with a foil collar to prevent overbrowning. Place pie on the middle shelf of the oven and bake until filling bubbles and crust is golden brown — about 45 minutes. Cool on a wire rack. Serve at room temperature.