Blueberry Peach Pie
Blueberry Peach Pie

for a double crust:

  • 2 cups flour
  • 1/3 cup cake flour
  • 1/2 lb butter, frozen
  • pinch salt
  • 2 tbsp sugar
  • 3 tbsp ice water
  • 3 tbsp chilled vodka

Using a food processor, add flour, salt, and sugar. Pulse to mix.

Chop up frozen butter and add. Pulse until butter is incorporated and mixture looks grainy.

Slowly add ice water and vodka. Pulse until mixed.

Turn out onto counter. Press and form mixture into 2 disks . Wrap in plastic and refrigerate about an hour to allow the flour to properly absorb the water and to relax the gluten.

Roll out crust and place in pie plate. Crimp edges and fill.


Blueberry Peach Pie

  • 6 medium peaches
  • 1 1/2 lbs blueberries
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 cup flour
  • 3 tbsp butter, melted
  • 2 tsp vanilla
  • pinch salt

Peel and thickly-slice peaches. With clean hands, gently mix in blueberries and remaining ingredients until well-blended.

Pile into prepared pie shell and cover with second crust. Crimp edges to seal and cut steam vents into top.

Place into a preheated 425° oven for 15 minutes. Reduce heat to 375° and bake an additional 50 minutes – or until crust is browned and filling is bubbling and cooked.

Cool completely before cutting.