Pie has been defined as a circular pastry usually filled with fruit or blackbirds. It may be used as a weapon when thrown, and is better than cake. And as I’ve pleasantly discovered this weekend – it’s also a big hit at cookouts.

I’m always happy to see peaches make their seasonal debut – paired with blueberries, this pie tastes like summer!

The crust: 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 cup blueberries

1 cup granulated sugar

2 1/2 tablespoons cornstarch

1 tablespoon butter, cut into bits

sanding sugar Roll out dough to fit a 9″ pie plate, ease pastry onto plate. 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. Sprinkle lattice crust with sanding sugar (optional). 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.

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