Peach Blueberry Pie
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tbsp
Sugar1.5 tsps
Salt8 tbsps
Vegetable Shortening (cold)1590 g
Peaches (ripe)2 tbsps
Lemon Juice (fresh)1 cup
Blueberry1 tbsp
Pure Vanilla Extract1 large
Egg White (lightly beaten)2 tbsps
Heavy Whipping CreamDirections:
1
Prepare the crust: Place the flour, sugar and salt in the bowl of a food processor; pulse the machine on and off to combine
2
Add the butter and shortening; pulse until the mixture resembles coarse meal
3
Gradually add the ice water, pulsing the machine on and off, until the dough holds together
4
Divide the dough in half and form into 2 disks; wrap in plastic and chill in the refrigerator for at least one hour, or overnight
5
Butter a 9-inch Pyrex pie plate
6
Remove one disk of the dough from the refrigerator
7
Roll it out on a lightly floured surface to form a round, 1/8-inch thick and 2 inches larger than the pie plate
8
Work quickly so that the dough doesn't become sticky
9
Using a spatula to help lift the dough, fold it loosely in half and then into quarters
10
Gently transfer it to the center of the pie plate
11
Open up the dough and press it lightly in the plate to fit
12
If the dough should tear, just press it lightly together
13
Trim the dough, leaving a 1-inch overhang
14
Place in the refrigerator to keep cold
15
Line a baking sheet with waxed paper
16
Remove the other disk of dough from the refrigerator and roll it out the same way; transfer to the baking sheet and cover with another sheet of waxed paper
17
Place in the refrigerator to keep cold
18
Position a rack in the center of the oven and preheat the oven to 425°F
19
Prepare the filling
20
Using a paring knife, cut an "X" in the bottom of each peach
21
Drop the peaches into a pot of boiling water for 1 minute
22
Remove to a bowl
23
When they are cool enough to handle, slip off the skins
24
Cut the peaches into 3/4-inch slices and place in a large bowl
25
Toss with the lemon juice to prevent discoloring
26
Add the blueberries, vanilla, brown sugar, 1/2 cup granulated sugar and the flour; toss well
27
Lightly brush the bottom crust all over with the egg white; spoon in the filling and dot with the butter
28
Cut the top crust into strips 3/4-inch wide and make a lattice cover over the filling
29
Trim the overhang to 1 inch
30
Moisten the edges of the crusts where they meet with a little water, then press them together lightly and turn them under
31
Crimp the edges decoratively
32
Brush the lattice crust and the rim with the cream
33
Sprinkle the surface with the remaining 2 tablespoons of sugar
34
10
35
Place the pie on a baking sheet and bake in the oven for 15 minutes
36
Reduce the heat to 375°F and bake until it is golden and the juices are bubbling, about 50 to 60 minutes
37
If the top is getting too brown, tent the pie with foil after about 30 minutes
38
Let the pie cool on a wire rack before serving
39
Prepare the crust: Place the flour, sugar and salt in the bowl of a food processor; pulse the machine on and off to combine
40
Add the butter and shortening; pulse until the mixture resembles coarse meal
41
Gradually add the ice water, pulsing the machine on and off, until the dough holds together
42
Divide the dough in half and form into 2 disks; wrap in plastic and chill in the refrigerator for at least one hour, or overnight
43
Butter a 9-inch Pyrex pie plate
44
Remove one disk of the dough from the refrigerator
45
Roll it out on a lightly floured surface to form a round, 1/8-inch thick and 2 inches larger than the pie plate
46
Work quickly so that the dough doesn't become sticky
47
Using a spatula to help lift the dough, fold it loosely in half and then into quarters
48
Gently transfer it to the center of the pie plate
49
Open up the dough and press it lightly in the plate to fit
50
If the dough should tear, just press it lightly together
51
Trim the dough, leaving a 1-inch overhang
52
Place in the refrigerator to keep cold
53
Line a baking sheet with waxed paper
54
Remove the other disk of dough from the refrigerator and roll it out the same way; transfer to the baking sheet and cover with another sheet of waxed paper
55
Place in the refrigerator to keep cold
56
Position a rack in the center of the oven and preheat the oven to 425°F
57
Prepare the filling
58
Using a paring knife, cut an "X" in the bottom of each peach
59
Drop the peaches into a pot of boiling water for 1 minute
60
Remove to a bowl
61
When they are cool enough to handle, slip off the skins
62
Cut the peaches into 3/4-inch slices and place in a large bowl
63
Toss with the lemon juice to prevent discoloring
64
Add the blueberries, vanilla, brown sugar, 1/2 cup granulated sugar and the flour; toss well
65
Lightly brush the bottom crust all over with the egg white; spoon in the filling and dot with the butter
66
Cut the top crust into strips 3/4-inch wide and make a lattice cover over the filling
67
Trim the overhang to 1 inch
68
Moisten the edges of the crusts where they meet with a little water, then press them together lightly and turn them under
69
Crimp the edges decoratively
70
Brush the lattice crust and the rim with the cream
71
Sprinkle the surface with the remaining 2 tablespoons of sugar
72
10
73
Place the pie on a baking sheet and bake in the oven for 15 minutes
74
Reduce the heat to 375°F and bake until it is golden and the juices are bubbling, about 50 to 60 minutes
75
If the top is getting too brown, tent the pie with foil after about 30 minutes
76
Let the pie cool on a wire rack before serving