One of my favorite summer fruits are peaches. Sweet and juicy, with a little tanginess so it makes them perfect for pies. Peaches are harvested from late June through August. When you are picking up peaches, it’s important to look for their color, because it is a great indicator of maturity. Peaches are ripe when the ground color of the fruit changes from green to completely yellow.
In this pie recipe, I mixed peaches with different kinds of berries for a deeper flavor and a vibrant color. Because who can resist peach berry pie with a scoop of vanilla ice cream on a hot sunny day?
Peach Berry Pie
- Pie Dish Pan
- Bench scraper or pastry blender
- A bowl
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 196 grams unsalted butter, cut into cubes the chill in the fridge
- ½ cup ice water (or more as needed)
- additional flour for rolling out dough
- 2 medium riped peaches
- 1 lb a mix of strawberries, blueberries, raspberries
- ¾ cup granulated sugar
- ½ teaspoon salt
- ¼ cups all-purpose flour
- 1½ Tablespoon tapioca flour
To make pie crust
- Put all ingredients for pie crust in a bowl, EXCEPT ice water.
- Mash the mixture together with a pastry blender (with a food processor, use the option pulse only) until the mixture looks like crumbs the size of peas.
- Sprinkle ice water over the mixture (or make a "well" in a bowl) and work the mixture with hands or fork until they come together in a form of ball.
- Divide the dough in half.
- Wrap the dough separately and chill in the fridge for about an hour.
- In the meantime, pre-heat the oven for 350° F to blind bake.
- After an hour, take the dough out of the fridge and roll out to cover a 9 inches deep pie pan
- Chill the dough in a fridge for 15 minutes before bake.
- Lay a parchment paper on top of the chilled dough on the pie pan, and fill them with pie weight (you can use dry rice or any kind of dry beans)
- Bake the dough for about 15-20 minutes, or until you can see the dough is half baked.
Filling the pie crust
- Preheat the oven to 425°F
- Place the peaches, mix berries, salt, sugar, flour, and tapioca flour in a large bowl. Mix them lightly with hands.
- Put the pie fillings in a cooled blind-baked pie dough.
- Roll out the dough for the top of the pie, or cut strips to make a lattice style topper.
- Lightly brush the pie topper with egg whites.
- Sprinkle a little bit of sugar in a raw.
- Bake the pie for about 50 minutes, or until you see the fillings are bubbly.
- NOTE: the pie is done when you see the bubble coming out of the pie fillings.