| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 30 min |
| Inactive: | 15 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 1 recipe Basic Pastry Pastry, chilled 30 minutes, recipe follows
- Flour, for rolling
- 2 pounds peaches, pitted and sliced
- 1 pint blueberries
- 1/4 cup sugar
- 1/2 lemon, juiced
- 1 1/2 tablespoons cornstarch
- 2 tablespoons butter, cut into bits
- 1 egg, beaten with a drizzle of water
- Vanilla ice cream, for serving
- 2 cups all-purpose flour, plus more for rolling
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 lemon, zested and finely grated
- 3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks
- 1 egg yolk
- 2 tablespoons ice water, plus more if needed
Instructions
- Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven.
- Divide the dough in half and set one half aside; cover it with a towel or plastic wrap to keep it from drying out. On a lightly floured work surface, roll out the dough to a 10-inch round. Loosely drape the dough round over the rolling pin and transfer to a 9-inch pie pan. Press the dough over the bottom and sides of the pan. Trim the edges to about 1/2-inch.
- Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit into the pie shell and dot with the butter. Roll out the reserved dough to a 9 to 10-inch round and lay it over the fruit. Trim, and crimp the edges. Cut 2 or 3 (2-inch) vents in the top of the pie and brush with the egg glaze. Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the vents, 50 to 60 minutes. Cover the edges with aluminum foil if they brown too fast. Cool on a rack before serving. Serve with vanilla ice cream.
- Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it’s still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 447 |
| Total Fat | 23 g |
| Saturated Fat | 14 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 4 g |
| Sugar | 26 g |
| Protein | 6 g |
| Cholesterol | 95 mg |
| Sodium | 92 mg |
Reviews
Definitely double the cornstarch and it’s perfect! Beautiful pie!
Baking it now!
Why do pie recipes not list bake temps?
Delicious. Like others, I doubled the cornstarch. I made a lattice top and served it with homemade whipped cream.
Loved the peach filling. It was simple and delicious. I followed other reviewers notes and doubled the corn starch.
I found this pie to be very very tart. It could have used a full cup of sugar to make it edible. Alot of work, for poor results. :I
Very tasty! In my opinion it needed just a tad more sugar, but I could probably blame that on the fruit I used. I, too, doubled the corn starch and it was still a touch too runny but really, really delicious!
An easy pie to assemble, and Betty Crocker pre-rolled pie shell made it quick. I used fresh-frozen peaches from last summer after draining them and fresh-frozen blueberries. The 1/4 sugar was perfect – not too sweet and was especially good with ice cream. I did add a scant touch of cinnamon to the fruit mixture before putting it into the pie shell.
The filling was very easy to make….I doubled the cornstarch and added a little tapioca since my peaches were quite juicy. I also added cinnamon and nutmeg as one of the reviews suggested. Instead of covering the pie with the dough, I have fall cookie cutouts so I cut shapes of pumpkins and acorns out of the pie dough and placed them on top of the filling. Then I brushed the cutout dough with the egg wash and sprinkled with sugar and cinnamon.
The taste of the peaches and blueberries is a marriage of fruit that pleases the tastebuds.
The taste of the peaches and blueberries is a marriage of fruit that pleases the tastebuds.
Very good flavor and very easy to make. It is a bit too juicy but otherwise a very good pie recipe. Next time I will use a bit more cornstarch.
Tasty, but will heed the warnings of others next time and add more cornstarch…..very runny. Love the blueberry/peach combination!