Description
A sweet summer dessert combining juicy blueberries and tender peaches in a buttery crust. Perfect for gatherings or cozy evenings, with a balance of tart and sweet flavors.
Ingredients
2 1/2 cups all-purpose flour
1 tsp salt
1 cup cold unsalted butter, cubed
1/4 tsp vanilla extract
1/4 cup ice water
4 cups fresh blueberries
4 peaches, peeled, pitted, and sliced
1 cup granulated sugar
1/3 cup brown sugar
1 tbsp lemon zest
1 tsp ground cinnamon
2 tbsp cornstarch
1 tsp vanilla extract
1 tbsp flour (for dusting)
Instructions
Preheat oven to 375°F (190°C). In a bowl, mix 2 1/2 cups flour, 1 tsp salt, and 1 tbsp cold butter until crumbly. Add remaining butter pieces, and pulse in a food processor until pea-sized crumbs. Add vanilla and ice water, mix until dough comes together. Chill dough for 30 minutes.
Roll out dough on a floured surface and press into a 9-inch pie pan. Trim edges, chill crust for 10 minutes. Line with parchment paper and fill with pie weights; bake for 15 minutes. Cool slightly and remove weights.
In another bowl, toss blueberries, peaches, granulated sugar, lemon zest, cinnamon, and cornstarch. Pour into cooled crust. Reduce oven to 350°F (175°C). Cover pie edges with foil and bake for 20 minutes. Reveal edges and bake 15-20 minutes until caramelized. Cool completely before slicing.
Notes
Use cold butter for a flaky crust.
Chill the crust before pre-baking to prevent sogginess.
Taste fruit before adding sugar; adjust sweetness if needed.
Store in a cool place for 1 day or refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg