Blueberry Peach Pie [BWJ]
I would never have learned to love soccer had I never lived in Peru. Soccer is just not an “American” sport. Maybe I will get some flack for saying that, but it is true. People gather for football, people cheer for baseball, and people make their way to basketball games. But soccer? It is just not a popular sport in the states. Here in Peru, it is a completely different story. Football, baseball and basketball are not incredibly “important” and some people don’t know the rules of the game.
Soccer games here often mean gathering together to cheer your team along (as if they can hear us thru the television!). To me, watching soccer is definitely not the same by myself. I don’t enjoy it quite as much as I do when we have people over. The cheers, the holding of the breath, standing up, sitting down, the pacing…and that is all done in about 2 minutes by my husband.
When gatherings happen, I take advantage of the opportunity to make dishes that can accomodate a large group and hungry tummies. Lasagna is always a winner, spaghetti is even easier. Pizza has made it’s presence known a time or two. And another winner is definitely Mexican food. Many people also means a perfect time to make a delicious dessert. Something like this Blueberry Peach Pie here.
I have made pies. Fruit pies, cream pies, pumpkin pies, even pies in the form of cupcakes! But I can tell you with all honesty, I had never really found the go-to crust recipe. I mean I had made crusts, and they were not bad. But this crust seriously topped them all. I know…I am sure it is the shortening…and yes I KNOW I shouldn’t eat it or use it…but this crust recipe might be the exception to that rule.
Given the fact that this Blueberry Peach Pie was made during a season that lacked stone fruit like nectarines and peaches, I took the opportunity to use a can of peaches that was given to me as a Christmas morning gift. I know, random…but it is just one of those things that *must* be on the Christmas table. I just don’t follow those rules. And I don’t like peaches. So…the canned peaches go into the corner cabinet…aka the pantry. Oh yeah, and given the fact that blueberries were no longer in season, I pulled the blueberries from the freezer – those which had been tucked there over a series of months. But you know, even though the fruit was not fresh, you would never really know.
The crust enveloped the filling in such a way that was by far one of the most delicious pies I have made and eaten in a long time. A very long time. Sure, if you have access to fresh fruit, all the better. But don’t forget that you can take yourself to Trader Joe’s and visit the frozen food section and buy a couple of bags of fruit. That will work just fine and you will impress all of the guests that have come over to watch the latest soccer game. The bottom line is, make this Blueberry Peach Pie for the next gathering you have and you are sure to please your crowd!
This Blueberry Peach Pie has a flaky, crunchy crust and includes a delicious filling which of course you can change to be your favorite fruits!
- 2 cups + 10 tablespoons flour
- 1 teaspoon salt
- 3/4 cup cold butter, grated or cut into small cubes
- 3/4 cup shortening
- 1/2 cup ice water
- 3 cups blueberries
- 2 cups sliced peaches (I used drained, canned peaches)
- 3/4 cup sugar
- 1 1/2 tablespoon flour
- 2 teaspoons lime zest
- 1 tablespoon freshly squeezed lime juice
- 1 large egg, beaten
- 3 tablespoons Turbinado sugar
- In a medium bowl, whisk together the flour and salt. Cut the butter into the flour until you have coarse crumbs. Cut the shortening into the mixture and blend until you again have coarse crumbs. Add in the ice water and continue to cut the mixture until it "comes together." Using your hands, knead the dough still in the bowl just a few times to be sure it forms a smooth ball. Wrap the doughball in plastic and refrigerate at least 2 hours and up to 5 days. While the dough is chilling, prepare the filling.
- Combine the blueberries, peach slices, sugar, flour and lime zest into a medium saucepan and heat over medium high heat. Bring the mixture to a soft boil, stirring constantly. Cook until the mixture thickens, then remove from heat, add lime juice and cool to room temperature.
- Divide the pie dough in half and roll out one half to an 11" circle on a floured work surface. Fit the circle into a standard pie plate. Fill the crust with the blueberry peach filling.
- Roll out the second half into a 10" circle and place the top crust onto the pie. Trim the extra dough so it hangs over only about 1/2" and fold under to create a thick border. Crimp, pinch and press the edge in your chosen design. Brush the top of the crust with the egg and sprinkle the Turbinado sugar evenly over the top crust. Cut 6 slits into the top crust and place the prepared pie in the freezer about 20 minutes.
- Preheat oven to 375F. Place the chilled pie onto a baking sheet and bake under the crust is golden brown, about 45 minutes. Allow the pie to cool for at least 30 minutes before cutting into it.