Berry Peach Pie

This berry peach pie features juicy peaches surrounded by a delightful custard filling that is dappled with sweet berries and served on a tender, flaky, buttery pie crust. The fresh summer flavours make this a delicious treat.

this recipe

The custard filling is not too sweet, just creamy and luscious goodness. And it pairs so beautifully with the baked peaches and berries. The flavours in this homemade berry peach pie are simple and fresh, and so much better than store-bought.

If you love this recipe, I know that this scrumptious strawberry custard tart will be right up your alley!

Jump to:

• Ingredients
• Substitutions
• Instructions
• Equipment
• Storage
• Tips for success
• FAQ
• 📖 Recipe

Ingredients

• All purpose flour
• Salt
• Vegetable shortening
• Unsalted butter
• Ice water
• Large peaches - The peaches have to be quite large for them to effectively poke out of the custard filling.
• Fresh berries - I used mostly blueberries and some raspberries. Blackberries would be nice as well.
• Heavy cream
• Large egg
• Pure vanilla extract
• Granulated sugar
• Turbinado sugar

See the recipe card below for quantities.

Substitutions

• I recommend using fresh, ripe berries for the best flavour in your berry peach pie, however, you can use frozen berries. Thaw them first and blot any excess liquid.
• Fill the pie with just peaches and blueberries to make a delicious peach blueberry pie.
• While you could use canned peaches instead of fresh in this pie, you wouldn't be able to make it look the same. So I recommend using ripe, fresh peaches.
• You can save some time and effort by using a store-bought pie crust if you prefer.

Instructions

Pie crust

Mix the flour and salt together in a large mixing bowl. Add in the chilled butter cubes and shortening, and using a pastry cutter (or two forks) cut them into the flour mixture until it forms coarse, pea-sized bits.

In a glass, add some ice cubes to ½ cup (118ml) of water. Let the water get icy cold, then measure out ½ cup (118ml) of water from it (some of the ice will have melted). From this water, pour 1 tablespoon at a time into your dough mixture, stirring between each addition. Stop adding water when you see that the dough is beginning to form into large clumps. I usually need the full amount.

Prepare a counter or other work surface by lightly sprinkling it with flour, and then transfer the pie dough there to be worked. Using your hands, fold the dough into itself until the fats incorporate into the flour. You can flour your hands to help prevent the dough from sticking to them.

Form the dough into a flat disc shape, about 1 inch (2.54 cm) thick. Wrap it well with plastic wrap and refrigerate overnight if you can, or for at least 2 hours.

Note: Letting the pie crust dough rest in the refrigerator overnight before rolling it out allows the gluten to relax and the starches to absorb some moisture, making the dough much easier to work with and less likely to crack.

Custard filling

Before preparing the pie's filling, preheat the oven to 350°F / 180°C.

In a large bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.

Add in the sugar, flour, and salt. Whisk again until the custard is creamy and free from lumps. Set it aside for now.

Assembly

Once the pie crust has chilled, roll it out on a lightly floured work surface. Use a gentle force with your rolling pin, starting from the centre of the disc and rolling outwards in all directions. Rotate the dough as you go to prevent it from sticking. Make the circle of dough large enough to completely cover a 9" (23 cm) pie plate.

Transfer the pie dough into the pie plate. Do not stretch the dough to fit the plate, place it on top and let it sink in. Visible bits of the fats in the dough are totally normal. Crimp the edges of the dough and cover the pie plate, placing it in the fridge for now.

Rinse the berries and peaches then pat them dry. Cut the peaches in half, remove the pits, then cutting each half into thin slices. Place one half in the centre, with six other halves placed around it to make a flower shape.

Pour in half of the custard. Keep the peaches that are poking out clean. You can gently wipe with a damp paper towel if you splash them. Add half of the berries into the custard around the peaches.

Pour in the remainder of the custard, again keeping peach tops as clean as possible. Add the other half of the berries, then sprinkle the surface with turbinado sugar.

Baking

(See equipment section below for instructions on how to make a homemade pie shield if you do not have one.)

Bake the pie for 25 minutes before adding a pie shield, being careful to not burn yourself. Set it on top and fold the edges under the rim of the pie plate. The crust should be covered with the custard centre still exposed.

Continue baking it until the centre is set but still just slightly wobbly when you jiggle the plate, about another 25 minutes. The pie will set the rest of the way while it cools so give it a bit of time to set before cutting into it. Serve warm or cold, whichever your preference. And top with vanilla ice cream or whipped cream if desired.

Equipment

To make this recipe you will need the following:

• Pie plate - I used a 9". You can use another size but it may adjust the bake time a little.
• Mixing bowls
• Measuring cup set or kitchen scale
• Pastry cutter
• Whisk
• Pie shield - See below for easy instructions on how to make one at home.

pie plate

Buy Now →

mixing bowls

Buy Now →

How to make a homemade pie shield

Because this berry peach pie is filled with large peach slices and a custard filling, the inside is going to take longer to finish baking than the crust. In order to prevent the crust from burning, I suggest using a pie shield. If you don't have one, you can easily make one at home following the steps below:

All you're going to need is a square piece of aluminum foil (large enough to cover the pie plate and fold over the edges) and a pair of scissors.

1. Fold the square of foil in half to create a rectangle.
2. Fold the rectangle in half again to create a square, with the open ends on the top right corner.
3. Trim the foil as shown in the image above.
4. Remove the scraps of foil.
5. The centre piece unfolds to reveal your new pie shield, pictured below.

Storage

Store this pie in the refrigerator immediately after cooling. It will keep for up to 2 days. Reheat it in the oven for 10-15 minutes at 350°F/180°C. It is also delicious served cold or at room temperature.

Because of the custard filling this pie does not freeze well.

Tips for success

• The key for this pie is to have peaches that are large enough to poke out the top of the custard filling. If your peaches are too small, it won't come out looking quite the same.
• Letting the pie crust dough rest in the refrigerator overnight before rolling it out allows the gluten to relax and the starches to absorb some moisture, making the dough much easier to work with and less likely to crack.
• Don't let the assembled pie sit out very long before baking. Get it into the oven quickly so that the moisture from the custard doesn't have time to soak into the bottom crust and make it soggy.

FAQ

Print

📖 Recipe