peach-blueberry pie recipe
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
This recipe will make one 9-inch pie. I used a standard 9-inch pie pan, but a deep dish pan would work here too.
  • PIE CRUST (This is basically my perfect whole-wheat pie crust recipe doubled, and salt adjusted):
  • 2 cups white flour
  • 1½ cups whole-wheat flour
  • 1 tablespoon + 1 teaspoon sugar
  • ¾ teaspoon salt
  • 12 tablespoons cold unsalted butter, in a small dice
  • ½ cup shortening
  • 10-14 tablespoons ice water
  • FILLING: almost 3 pounds of ripe peaches (Suncrest peaches and Flavor Top nectarines work well here. The peaches are a firm and juicy variety. The nectarines are a little more tangy than the peaches and hold up well for grilling and if sliced.)
  • 1 cup fresh blueberries (or thawed frozen berries)
  • ½ cup to ⅔ cup sugar (It depends on how sweet your peaches are -- I used a heaping ½ cup.)
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon allspice
  • ⅛ teaspoon coriander
  • 3 tablespoons flour
  • 1 tablespoon cornstarch
  • 2 teaspoons fresh lemon juice
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons and ½ teaspoon cinnamon for sprinkling on crust before baking
  1. CRUST: Mix flours, sugar, and salt together.
  2. Add butter and toss until just coated with flour mixture.
  3. Rub butter between thumb and forefingers to incorporate into flour mixture, so that the butter-flour mix looks crumbly and is about the size of chickpeas. It will clump when squeezed in your palm. (Alternatively, you can gently pulse the ingredients in a food processor.)
  4. Add shortening, toss to coat, then rub it into the flour mixture until the mixture forms pea-sized pieces. It will also come together in fist-sized clumps when squeezed in your palm. (Again, you can use a food processor here.)
  5. Slowly drizzle in about 2 tablespoons of ice water and mix into butter-shortening-flour mixture to moisten. Add a little more water, gently mixing to moisten so dough is moist but not wet. Do not overwork the dough in this step, or your dough will be tough!
  6. Gather into ball, flatten into two disks, and wrap each with plastic wrap. Place in refrigerator for at least 30 minutes before rolling out and using.
  7. FILLING: Wash and slice peaches into sixths or eighths. Combine the slices with the blueberries in a medium bowl.
  8. In a small bowl, mix together sugar, spices, flour, and cornstarch. Pour the sugar mixture over the fruit and toss gently. Stir in lemon juice. Place this bowl in the fridge while working with the crust.
  9. Preheat oven to 400 degrees F. Place a baking sheet on the rack below where the pie will bake; this will catch any overflow juices from the pie while baking.
  10. Roll out one pie disk to a 11-inch to 13-inch round (this will depend if you are using a standard 9-inch pie pan or a deeper pan). Keep the dough cool if possible; if it warms too much, then your dough will be tough. Place rolled-out round into pie dish and place into fridge while rolling out next pie dough round to another 11-inch to 13-inch round. It the rolled out dough cracks and breaks, no worries. Just patch up the breaks.
  11. Remove bottom crust/pie dish from fridge and gently pour fruit filling into dish. Carefully remove the top crust from the work surface and drape over fruit in pie dish. Again, if the dough breaks, just patch up. Don't be fussy.
  12. Trim the crust, then press and crimp. Cut 6 small slits in the top of the crust so the fruit juices and steam can vent while baking. Brush lightly with beaten egg and sprinkle with cinnamon-sugar mixture.
  13. Bake at 400 degrees F for 15 minutes. Reduce temperature to 375 degrees F and bake for 45 to 50 more minutes. The pie is done when the crust is browned and golden and juices are bubbly. Cool to lukewarm to room temperature before serving. Stores well in the fridge for about 4 days.
Recipe by story of a kitchen at