Blueberry Peach Pie
- Pie Crust:
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- ¼ to ½ cup ice water
- 5 peaches, peeled and sliced
- 3 cups blueberries
- 1 cup sugar
- ¼ cup flour (perhaps more flour would help the juices thicken)
- juice of ½ lemon
- 1 egg, beaten
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water (just the water, not the ice) in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.
- Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round, ⅛-inch thick. Fit into a 9-inch pie plate. Set aside in the refrigerator.
- In a large bowl, combine peaches, blueberries, sugar, flour, and lemon juice, toss to combine. Pour into pie plate, mounding in the center. Roll second disc of dough into a 12-inch round, ⅛ inch thick. Then either cut into strips for a lattice top and crimp edges, or leave whole and place on top and crimp edges. Cut a few vents on top. Place in refrigerator for 30 minutes.
- Remove pie from refrigerator. Brush crust with egg wash, then sprinkle with sugar. Place on a parchment paper lined baking sheet to catch any potential overflow. Bake at 400 for 20 minutes, until crust is browned at edges. Turn oven down to 350, bake for another 40-50 minutes.