I made this pie for the July 4th weekend and friends and family swooned over it! The filling is ridiculously easy (well, aside from peeling and cutting all of the peaches). And it is hands-down the easiest and best pie crust I’ve ever made. In fact – this blog post was really going to be just about making a great pie crust. But then the filling turned out to be so darn delicious that it deserved to be recognized to!
This pie crust recipe comes from Cook’s Illustrated magazine and is titled “Foolproof Pie Dough”. Don’t be put off by the vodka in dough crust. Its necessary for the amazing texture of the crust and it imparts NO flavor once cooked.
Foolproof Pie Dough (Cook’s Illustrated, Nov. 2007)
For one 9 inch Double Crust Pie
- 2 1/2 cups all-purpose flour
- 1 tsp. table salt
- 2 Tbsp. sugar
- 12 Tbsp. cold unsalted butter (1 1/2 sticks), cut into 1/4 inch slices
- 1/2 cup chilled solid vegetable shortening, cut into 4 pieces
- 1/4 cup vodka, cold
- 1/4 cup cold water
- Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
- Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Peach Blueberry Pie (adapted from Cooks Illustrated Peach Pie, July 1995)
Makes 1 9-inch pie
- 5 cups peaches (about 2 1/2 lbs), peeled, pitted, and sliced*
- 1 cup blueberries*
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tsp. lemon juice
- 1/4 tsp. ground allspice
- 1/4 tsp. ground nutmeg
- 1/4 tsp. table salt
- 3 Tbsp. quick-cooking tapioca
- 2 Tbsp. unsalted butter, cut into small pieces
- Heat oven to 400 degrees Fahrenheit. Toss fruit with sugars, lemon juice, spices and tapioca; let stand for 15 minutes.
- Roll out one dough ball on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough.
- Roll remaining dough ball on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking.
- Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.
- Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, at least 2 hours.
*You can used frozen, sliced peaches. Do not thaw before using. Same thing goes for blueberries.