Peach Blueberry Pie
This peach blueberry pie is sweet, fruity, and full of summer flavor. With a flaky homemade crust and juicy fruit filling, it's a dessert everyone will love.
Ingredients
Pie Dough
- 2 1/2 cups all-purpose flour spooned and leveled
- 1 teaspoon salt
- 6 tablespoons unsalted butter chilled and cubed
- 2/3 cup vegetable shortening chilled
- 1/2 cup ice cold water
Fruit Filling
- 3/4 cup granulated sugar
- 1 tablespoon granulated sugar extra for topping
- 6 tablespoons all-purpose flour spooned and leveled
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 3 cups fresh peaches peeled and sliced
- 1 1/2 cups fresh blueberries
- 1 tablespoon unsalted butter cut into small pieces
- 1 egg beaten
Instructions
- In a food processor, combine flour and salt. Add chilled butter and shortening, and pulse until crumbly. Slowly add ice cold water, a tablespoon at a time, until dough comes together. Divide into two discs, wrap in plastic, and chill for 2 hours.
- On a floured surface, roll out one dough disc into a circle. Fit into a 9-inch pie dish and trim the edges. Preheat oven to 400°F (204°C).
- In a large bowl, toss peaches and blueberries with sugar, flour, cinnamon, and allspice. Pour into the crust and dot with butter.
- Roll out the second dough disc. Cut into strips for lattice or leave whole with slits. Top the pie, crimp the edges, and brush with beaten egg. Sprinkle with extra sugar. Bake 45–50 minutes until crust is golden and filling is bubbling. Cool completely before serving.