Blueberry Peach Pie
This Blueberry Peach Pie recipe features a flaky, buttery crust filled with a medley of fresh, sweet blueberries and ripe, aromatic peaches. This is best served with a scoop or two of vanilla ice cream or cream.
Servings 10
Calories 315kcal
Ingredients
Pastry
- 150 grams / 1 ¼ cups plain flour
- ¼ teaspoon sea or kosher salt
- 110 grams / 3.88 ounces butter chilled and cubed
- 62 milliliters / ¼ cup ice water
Filling
- 300 grams / 10.5 ounces blueberries
- 600 grams / 1.3 pounds peaches peeled, pitted and sliced
- 100 grams / ½ cup superfine/caster sugar
- 30 grams / ¼ cup cornflour
- 1 teaspoon vanilla extract
Streusel topping
- 45 grams / ½ cup rolled oats
- 40 grams / ¼ cup plain flour
- 60 grams / ⅓ cup superfine/caster sugar
- 35 grams / 2 ½ tablespoons butter softened
Instructions
Pastry
- Place the flour and salt into a bowl and stir to combine.
- Add the cubed butter and toss through the flour to coat completely in flour.
- Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
- Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
- Press firmly into a disc, wrap and refrigerate for 1 hour.
- Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.
- Flipping the dough and adding a small sprinkle of flour, where necessary.
- Roll the dough around your rolling pin and place into your pie dish.
- Pressing therein and trimming the edges, folding ½ inch of the dough under the edges and pinching firmly.
- Return the dough to the fridge for 20 minutes to chill.
- Preheat the oven to 220C/425F.
- Remove the chilled pastry and pierce with a fork all over. Lay greaseproof paper to cover the entire pastry.
- Fill with baking beans or rice right up to the edges of your crust.
- Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.
- Remove and allow to cool completely.
- Lower the oven to 180ºC/350F.
Filling
- Meanwhile, place the peaches, blueberries, sugar, cornflour and vanilla extract into a bowl and stir to coat evenly with the mixture. Set aside.
Streusel topping
- Place the oats, flour, sugar and butter into a bowl and combine with your hands until the mixture is clumpy and holding together. Set aside.
Assembly
- Spoon the fruit mixture into the pie crust nice and evenly.
- Toss the streusel over the top evenly.
- Place in the oven and bake for 45 minutes until bubbling and golden, covering with aluminum foil, if the top is browning too much.
- Remove and allow to cool completely before refrigerating for at least 3 hours.
- Slice and serve with a scoop of ice cream or pouring cream.
- Dig in!
Notes
- Blueberries: Fresh or frozen blueberries that have been slightly defrosted in lukewarm water will both work.
- Peaches: Fresh peaches are used here that still have some firmness, however, you could most definitely substitute with frozen or canned peaches. If using canned peaches, it's recommended to use less sugar. Other stone fruit would also work well in this pie whether you replace or do a mix such as plums and apricots alongside the peaches.
- UK Flour: Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK, so the best flour to use here will be 175 grams / 1 ¼ cups bread flour. This will help you ensure a flaky pastry and making it easier to shape without being flimsy which is often the feeling of unbaked dough.
- Pie dish: The pie dish used here is 18 cm / 7 inch which is around average, though a substitute would be a deep tart tin.
- Baking beans: Baking beans help keep your help to keep the pastry in shape as it bakes. Uncooked rice is a great substitute, but make sure you have sufficient to come right up to the edges of your crust.
Nutrition
Calories: 315kcal