peach blueberry pie

Pie is one of the simplest things to make. Making a dough from scratch is easier than buying pre-made crust. I made this at the peak of peach season, and was able to get the freshest and tastiest peaches from the farmer's market.

Dough

2 1/2 cups all-purpose flour

1 cup unsalted butter, very cold, cut into 1/2 inch cubes

1 teaspoon salt

1 teaspoon sugar

6-8 Tbsp ice water

2 1/2 cups all-purpose flour, plus extra for rolling

1. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

2. Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

• 
  
• Pie
• Ingredients
• 1 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 3 cups sliced peeled fresh peaches
• 1 cup fresh blueberries
• 1 tablespoon butter


• 
  
• 1. In a large bowl, combine sugar, flour, cinnamon and allspice. Add the peaches and blueberries; toss gently.
• 
  
• 2. Line pie plate with bottom crust; add the filling. Dot with butter. Top with other crust
• 
  
• 3. Bake at 400° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire rack.