July 31, 2014
The fruit has been fantastic this year. The peaches have real flavor, and I've never had better blueberries than the local ones I bought yesterday. As for raspberries…. they're springing up all along the road.
Made the best pie last night, using the fruit I happened to have on hand. I liked the result so much that I just had to write the recipe down.
Peach, Blueberry and Raspberry Pie
all butter pie crust (recipe below)
4 ripe peaches
1 pint blueberries
1/2 pint raspberries
juice of half a lemon
1 1/2 tablespoons cornstarch
4 tablespoons sugar
2 tablespoons butter
Peel the peaches by blanching them in boiling water for 15 seconds or so and then running them under cold water. The skins will slip right off. Slice them into a bowl, being sure to capture all the juice.
Add the blueberries.
Stir the cornstarch into the sugar and stir the mixture into the fruit. Add the lemon juice and give it another stir.
Preheat oven to 400 degrees.
Spoon the blueberries and peaches into a prepared pie shell. Put the raspberries on top. Dot with the extra two tablespoons of butter, cover with top crust, crimp the edges, cut slits into the middle of the pie and bake in hot oven for about an hour, until the crust is golden.
(Probably wise to put a sheet of aluminium foil beneath the pie when you put it in the oven; mine spilled over a bit at the end.)
Allow to cool before serving.
I don’t often make an all-butter crust, but for some reason I did. I found this dough so easy to work with – and so delicious – I can’t wait to do it again.
Wonderful All Butter Pie Crust for a Double Crust Pie
2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1/2 pound very cold unsalted butter, cut into ½ inch cubes
8-12 tablespoons ice water
Pulse the flour, salt, and sugar in the bowl of a food processor.
Add the butter cubes to a food processor and pulse until the mixture looks like small peas. Sprinkle 1/2 cup of the ice water over the mixture, pulsing until the dough begins to hold together, about 10 seconds. If it doesn’t hold together, slowly add a bit more ice water.
Turn the dough out and form two disks. Wrap each one in wax paper and refrigerate for an hour.
Remove the dough from the refrigerator and allow it to warm just until it's pliable, about 15 minutes. Roll the first disk out on a floured surface, fit into a deep 9 inch pie pan and refrigerate for 15 minutes. Roll the second disk out, wrap it in plastic and refrigerate that as well.
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