Peach Blueberry Pie Recipe

Flour: The base for the pie crust, providing structure and texture.

Butter: Adds richness and flakiness to the crust; use unsalted and cold.

Ice water: Helps bring the dough together without making it too sticky.

Peaches: Fresh, ripe peaches add sweetness and juiciness to the filling.

Blueberries: Provide a burst of tartness and color contrast in the filling.

Sugar: Sweetens the filling and balances the tartness of the fruit.

Cornstarch: Thickens the fruit filling, preventing it from being too runny.

Lemon juice: Adds a hint of acidity to brighten the flavors.

Cinnamon: Enhances the flavor with a warm, spicy note.

Vanilla extract: Adds depth and a sweet aroma to the filling.

Salt: Balances the sweetness and enhances the overall flavor.

When making the pie crust, ensure your butter is very cold. This helps create a flaky texture. You can even place the cut butter in the freezer for a few minutes before incorporating it into the flour. Additionally, when adding the ice water, do so gradually to prevent the dough from becoming too wet. This careful attention to temperature and moisture will yield a perfectly tender and flaky crust.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust denser.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a dairy-free option and adds a subtle coconut flavor.

• ice water - Substitute with cold milk: Cold milk can help create a tender crust and add a slight richness.

• peeled and sliced peaches - Substitute with nectarines: Nectarines have a similar texture and sweetness, making them a good alternative.

• blueberries - Substitute with blackberries: Blackberries offer a similar tartness and juiciness, though they may be slightly more seedy.

• granulated sugar - Substitute with honey: Honey adds a natural sweetness and a hint of floral flavor, though it will make the filling more liquid.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder thickens similarly to cornstarch and is a good alternative for those avoiding corn.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, though it will add a slightly different taste.

• ground cinnamon - Substitute with nutmeg: Nutmeg offers a warm, spicy flavor that complements fruit, though it is more pungent than cinnamon.

• vanilla extract - Substitute with almond extract: Almond extract provides a nutty, sweet flavor that pairs well with fruit, though it is stronger than vanilla.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.

• Allow the peach blueberry pie to cool completely on a wire rack before storing. This ensures that the filling sets properly and prevents condensation from forming inside the storage container.

• For short-term storage, cover the pie loosely with aluminum foil or plastic wrap. Store at room temperature for up to 2 days. This keeps the crust crisp and the filling fresh.

• If you need to store the pie for a longer period, place it in the refrigerator. Wrap the pie tightly with plastic wrap or place it in an airtight container. The pie can be refrigerated for up to 5 days.

• To freeze the peach blueberry pie, first ensure it is completely cooled. Wrap the entire pie tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Label with the date and contents.

• For individual slices, wrap each slice in plastic wrap and then place them in a freezer-safe bag or container. This allows you to thaw only what you need.

• When ready to enjoy, thaw the whole pie or individual slices in the refrigerator overnight. This gradual thawing helps maintain the pie's texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the pie or slices on a baking sheet and cover loosely with aluminum foil. Heat for 15-20 minutes, or until warmed through. This helps to revive the crispness of the crust while warming the fruit filling.

• Avoid microwaving the pie as it can make the crust soggy and the filling unevenly heated.

• Preheat your oven to 350°F (175°C). Place the leftover peach blueberry pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes or until warmed through. This method helps maintain the pie's flaky crust and juicy filling.

• For a quicker option, use a microwave. Place a slice of peach blueberry pie on a microwave-safe plate. Heat on medium power for 30-60 seconds. Be cautious not to overheat, as this can make the crust soggy. To retain some crispness, you can place a microwave-safe cup of water in the microwave alongside the pie to create steam.

• If you have an air fryer, preheat it to 300°F (150°C). Place the peach blueberry pie slice in the basket and heat for 5-7 minutes. This method helps keep the crust crispy while warming the filling evenly.

• For a stovetop method, use a skillet over medium-low heat. Place the peach blueberry pie slice in the skillet and cover it with a lid. Heat for about 5-7 minutes, checking occasionally to ensure the crust doesn't burn. This method can help maintain the pie's texture without drying it out.

• Oven: Used to bake the pie at a consistent temperature of 375°F (190°C).

• Mixing bowl: Essential for combining the flour and salt, as well as mixing the fruit filling.

• Pastry cutter: Helps to cut the butter into the flour until the mixture resembles coarse crumbs.

• Fork: Used to gradually add ice water to the dough mixture.

• Plastic wrap: Wraps the dough disks for refrigeration, making them easier to handle later.

• Rolling pin: Rolls out the dough to fit the pie plate.

• Pie plate: Holds the pie crust and filling, typically 9 inches in diameter.

• Knife: Useful for trimming the dough even with the edge of the pie plate and cutting slits in the top crust.

• Wire rack: Allows the pie to cool evenly after baking.

• Peeler: Used to peel the peaches before slicing them.

• Measuring cups: Ensures accurate measurement of ingredients like flour, sugar, and fruits.

• Measuring spoons: Used to measure smaller quantities of ingredients like cornstarch, lemon juice, cinnamon, and vanilla extract.

• Cutting board: Provides a safe surface for peeling and slicing the peaches.

Prepare the filling: Mix the peaches and blueberries with sugar, cornstarch, lemon juice, cinnamon, vanilla, and salt while the dough chills to save time.

Use a food processor: Quickly combine flour, salt, and butter in a food processor instead of cutting in the butter by hand.

Pre-chill ingredients: Ensure the butter and water are very cold before starting to make the dough easier to handle.

Make ahead: Prepare the dough a day in advance and refrigerate it overnight.

Use pre-made crust: Save time by using a store-bought pie crust if you're in a hurry.