Blueberry Peach Pie With A Pat In The Pan Crust Recipes

PEACH-BLUEBERRY PIE

Steps:

• Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven.
• Divide the dough in half and set one half aside; cover it with a towel or plastic wrap to keep it from drying out. On a lightly floured work surface, roll out the dough to a 10-inch round. Loosely drape the dough round over the rolling pin and transfer to a 9-inch pie pan. Press the dough over the bottom and sides of the pan. Trim the edges to about 1/2-inch.
• Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit into the pie shell and dot with the butter. Roll out the reserved dough to a 9 to 10-inch round and lay it over the fruit. Trim, and crimp the edges. Cut 2 or 3 (2-inch) vents in the top of the pie and brush with the egg glaze. Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the vents, 50 to 60 minutes. Cover the edges with aluminum foil if they brown too fast. Cool on a rack before serving. Serve with vanilla ice cream.
• Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.

PEACH BLUEBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
• Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
• Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.

PEACH BLUEBERRY PIE

Steps:

• In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

BLUEBERRY PEACH PIE WITH A PAT-IN THE PAN CRUST

Steps:

• To make crust: With a fork, mix flour, salt and oil until all the flour is moistened.
• Sprinkle with water, a tablespoon at a time, and toss until all water is absorbed.
• Gather mixture into a ball.
• Press into a 9" pie plate, covering bottom and sides; make a neat edge around the pastry.
• Prick bottom and sides thoroughly with a fork.
• Bake at 450° for 10-12 minutes until lightly browned. Set aside to cool before filling with fruit mixture.
• Filling: In a medium saucepan, combine sugar, cornstarch and water.
• Bring to a boil over medium heat; cook 1 minute, stirring constantly.
• Remove from heat, add gelatin; stir until dissolved. Set aside to cool.
• In a large bowl, combine peaches and blueberries.
• Add cooled gelatin mixture; toss gently to coat the fruit.
• Spoon into a baked 9" pastry shell.
• Place in refrigerator to chill for 1 hour or until set.
• Serve with a spoonful of sweetened whipped cream.
• Chill time is not included in prep time.
• The chef recommends using well-drained canned peaches and frozen blueberries if you do not have fresh available. I have used canned peaches and reduced the amount of sugar to 1/2 cup, it was perfect.

DOUBLE BLUEBERRY PIE WITH PAT IN THE PAN CRUST

Steps:

• 1. Preheat oven to 425 degrees. CRUST: In a large bowl combine flour, sugar, and salt. Cut butter into mixture with a pastry cutter until a uniformly crumbly dough is made. Place half of this mixture in a 10 inch deep dish pie plate that has been sprayed with non-stick baking spray. Using your fingers pat pastry into an evenly thick crust on bottom and sides of pie plate.
• 2. FILLING: Mix pie filling, fresh blueberries, and cinnamon. Pour into pie shell. Sprinkle remaining pastry crumbs evenly over blueberry filling. Bake for 45-50 minutes or until crumbs are golden brown and filling is bubbling.

PAT IN PAN PIE CRUST

Steps:

• Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended.
• In a measuring cup, combine the oil and milk and beat with a fork until creamy.
• Pour all at once over flour mixture.
• Mix with a fork until the flour mixture is completely moistened.
• Pat the dough with your fingers, first up the sides of the plate, then across the bottom.
• Flute the edges.
• Shell is now ready to be filled.
• If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425.
• Prick the pastry with a fork and bake 15 minute.

PEACH BLUEBERRY PIE

Steps:

• For the crust: Place the flour, sugar, and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing-what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add the water until the dough looks evenly moistened and soft curds form.
• To roll out the dough: Scrape the dough out of the bowl and onto a work surface. Gather together and divide in half, then form into two disks. Place a disk between two pieces of parchment paper and, with a rolling pin, roll it out, continually turning it ⅛ of a turn and rolling until the disk is just bigger than the pie pan. Place into the buttered pie pan and trim the edges. Make a second disk of crust using the same method; then place both in the refrigerator to chill.
• For the filling: Place the sugar in a large bowl and grate the lemon zest directly over the sugar; combine the sugar and zest with your fingers. Add the peaches and blueberries and toss, then let sit for about 5 minutes. Taste the filling and add a squirt of lemon juice and more sugar if needed. Stir in a pinch of salt and flour and gently mix.
• Preheat oven to 425 degrees F. Assemble the pie: Remove the pie shell and top crust from the refrigerator and pile the filling into the chilled pie shell. Place water around the edge of the shell, then lay the flat crust on top of the fruit. Squeeze the edges of the top and bottom together; use a fork to crimp the dough to seal it. Brush the crust with an egg wash. Sprinkle sugar on top, then use a knife to make steam vents in the dough, along with a hole in the center. Place pie on a parchment-lined baking sheet and bake 20-30 minutes; then check on the pie, lower the temperature to 375 degrees F, and bake another 30 minutes. (If the crust is browning too quickly, lay a piece of foil on top before returning to the oven.)
• The pie is finished when the crust is a beautiful golden brown and the filling is bubbling up through the slits. Remove the pie from the oven and allow it to rest for 30 minutes before slicing.