Peach Blueberry Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1 tablespoon granulated sugar</li><li class="ingredients-single-item">1 teaspoon salt</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tablespoons coarse sugar, for sprinkling</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g ripe but firm peaches (about 4-5 medium)</li><li class="ingredients-single-item">250g fresh blueberries</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">3 tablespoons cornstarch (cornflour)</li><li class="ingredients-single-item">1 tablespoon lemon juice</li><li class="ingredients-single-item">1 teaspoon ground cinnamon</li><li class="ingredients-single-item">¼ teaspoon ground nutmeg</li><li class="ingredients-single-item">¼ teaspoon salt</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the pie crust first as it needs time to chill. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until you have pea-sized pieces. The varying butter sizes create pockets of steam during baking that result in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle the ice water over the mixture, starting with 80ml, and gently combine with a fork until the dough begins to form clumps. Add more water if needed, but be careful not to overmoisten. The dough should hold together when squeezed but still appear somewhat dry.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and divide into two portions, one slightly larger than the other (about 60% and 40%). Shape each portion into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight. Cold dough is essential for a flaky crust as it prevents the butter from melting too quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the filling, bring a large pot of water to a boil. Score an "X" on the bottom of each peach, then blanch them for 30 seconds. Transfer immediately to an ice bath. Once cool, the skins should slip off easily. Slice the peeled peaches into 1cm thick slices.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large bowl, gently combine the sliced peaches, blueberries, both sugars, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla. The cornstarch binds with the fruit juices during baking to create a thick, jammy consistency rather than a runny filling. Let the mixture sit for 15-20 minutes to release juices.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (400°F) with a baking sheet on the middle rack. This preheated sheet helps cook the bottom crust properly, preventing the dreaded "soggy bottom."</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the larger disc of dough from the refrigerator and let it sit for 5-10 minutes to slightly soften. On a floured surface, roll it out to a 30cm circle about 3mm thick. Gently transfer to your pie dish by draping it over your rolling pin. Press it gently into the corners without stretching and trim the edges leaving about 2cm overhang. Return to the refrigerator while you prepare the lattice.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll out the second disc to a 30cm circle on a floured surface. Using a pastry wheel or knife, cut into 2.5cm strips for the lattice. For a traditional lattice, lay half the strips across the pie in one direction, spacing them evenly. Fold back every other strip halfway, then place a strip perpendicular across the unfolded strips. Unfold the folded strips over the perpendicular strip. Continue this weaving process until the lattice is complete.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the fruit filling into the chilled bottom crust, mounding slightly in the center. Arrange your lattice strips on top, then trim any excess dough. Roll the bottom crust's edge over the lattice strips and crimp decoratively to seal. This seal is crucial to prevent filling from bubbling out during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the lattice thoroughly with beaten egg (this creates that beautiful golden finish) and sprinkle generously with coarse sugar for sparkle and crunch. Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>After 20 minutes, reduce the oven temperature to 175°C (350°F) and continue baking for 35-40 minutes more, until the filling is bubbling vigorously (especially in the center) and the crust is deep golden brown. If the edges brown too quickly, shield them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool completely on a wire rack for at least 3-4 hours before slicing. This cooling period is non-negotiable—it allows the filling to set properly so you get clean slices rather than a flood of fruit juice. Serve at room temperature with a scoop of vanilla ice cream if desired. The pie keeps well at room temperature for 2 days or refrigerated for up to 5 days.</li></ol>