Blueberry and Peach Pie Printer-friendly
Source: Country Living

Make the most of two of summer's favorite fruits-succulent blueberries and juicy, sweet peaches-by baking a homemade pie topped with a flaky lattice crust. It's a wonderful finale to any meal.


2-1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
3/4 cup plus 2 tablespoons (1-1/2 sticks plus 2 tablespoons) unsalted butter, chilled and cut into small pieces
3-5 tablespoons cold water
1/2 teaspoon vanilla extract


2 cups fresh blueberries
3 cups fresh peaches, peeled and sliced
3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon grated lemon zest
1 large egg, lightly beaten
1 tablespoon sugar

1 Make the pastry: In a large bowl, combine flour, sugar, and salt. Add butter and use your fingers or a pastry cutter to incorporate it into the flour until mixture resembles coarse meal. Using a fork, mix in water a few tablespoons at a time and the vanilla just until the mixture begins to cling together. Gather into a ball and flatten into 2 equal sized disks. Wrap tightly in plastic wrap and refrigerate for 1 to 2 hours (or up to overnight)

2 Blind-bake the crust: Preheat oven to 425°F On a floured surface, roll I pastry disk into a circle 1/4 inch thick and at least 12 inches in diameter. Transfer the dough to a 10-inch pie pan. Trim the dough, leaving a 1/2-inch overhang. Fold the overhanging pastry under itself and pinch the dough to crimp it around the rim. Cut out a circle of parchment paper to cover the bottom of the dough and line it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and paper. Cool on a wire rack. Lower oven temperature to 375°F

3 Make the lattice topping: Remove remaining pastry disk from the refrigerator. On a floured surface, roll into a thin circle. Use a pizza wheel or pastry cutter to cut 1-inch-wide strips. Transfer to a parchment-lined baking sheet, cover with plastic wrap, and refrigerate while making the filling.

4 Make the filling: In a large bowl, place blueberries and peaches. In a small bowl, combine the sugar, cornstarch, cinnamon, and lemon zest. Add contents of small bowl to blueberries and peaches and gently toss to coat fruit. Pour the filling into the baked piecrust. Place dough strips on top of the filling in a crisscross pattern to form a lattice. Trim the ends, leaving a 1/2 inch overhang, and crimp the edges. Lightly brush the lattice with beaten egg and sprinkle with sugar.

5 Bake the pie: Loosely cover the crimped edge of the crust with a foil collar to prevent overbrowning. Place pie on the middle shelf of the oven and bake until filling bubbles and crust is golden brown-about 45 minutes. Cool on a wire rack. Serve at room temperature.

Nutrition information per serving-protein: 6.2 g; fat: 22 g; carbohydrate: 87 g; fiber: 3.3 g; sodium: 172 mg; cholesterol: 77.2 mg; calories: 559.

Linbo Blueberry Farm
1201 South Fruitland, Puyallup, WA 98371

page updated: 7/11