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Tender peach slices are surrounded by a silky smooth custard filling in this tasty berry peach pie. Dappled with sweet berries, it all comes served on a tender, flaky crust.
It’s late in the summer and the markets are stocking lots of ripe, local produce. I grabbed a basket of orchard-ripened peaches and some fresh berries and set out to make a delicious, summery pie. This berry peach pie is pretty and tasty.
It won’t be long before pumpkins once again take over the world. So this bright, fruity pie seems like the perfect dessert to celebrate the summer while it’s still here.
I love a good a good custard filling. Not too sweet, just creamy goodness. And it pairs so perfectly with the baked peaches and berries.
Just look at these juicy, perfectly baked peach slices. So yummy!
how to make berry peach pie
how to make the pie crust
Mix the flour and salt together in a large 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 half a cup of water. Let the water get icy cold, then measure out half a cup of water from it (some of the ice will have melted). From this water, pour one tablespoon at a time into your dough mixture, stirring between each addition. The dough will begin to form into large clumps.
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 an inch thick. Wrap it well with plastic wrap and refrigerate for at least a couple hours, or overnight.
how to make a homemade pie shield
Because this 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.
- Fold the square of foil in half to create a rectangle.
- Fold the rectangle in half again to create a square, with the open ends on the top right corner.
- Trim the foil as shown in the image above.
- The centre piece unfolds to reveal your new pie shield, pictured below.
how to make the custard filling
[Before preparing the pie’s filling, preheat the oven to 350°.]
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.
how to assemble the berry peach pie
Once the pie crust has chilled in the fridge for at least two hours (up to overnight), it is ready to be rolled 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 your pie plate.
Transfer the pie dough into the pie plate. Visible bits of the fats in the dough are totally normal. Crimp the edges of the dough with your fingers or a tool. I used the handle of a tiny spoon. Place the pie plate in the fridge while you prepare the peaches.
Rinse the berries and peaches then pat them dry. Prepare the peaches by cutting them in half, removing the pit, 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.
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.
Pour in half of the custard. Try to 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. Strategically place the raspberries as there are less of them to go around.
Pour in the remainder of the custard, again keeping the peeking out peach tops as clean as possible. Add the other half of the berries, then sprinkle the surface with turbinado sugar.
Bake the pie for twenty-five minutes before adding the 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. This pie is delicious warm or cold, whichever your preference. And it’s just so pretty.
For another fruity custard treat, check out my Japanese grape custard tart. It’s heavenly. 💖Print
Juicy peaches and sweet berries are surrounded by a delightful, creamy custard filling in this summery berry peach pie.
1 1/4 cups (187 g) all purpose flour
1/2 tsp salt
1/2 cup (95.5 g) vegetable shortening, chilled
3 tbsp (60 g) unsalted butter, chilled and cut into cubes
1/4 cup (60 ml) ice water
3 1/2 large peaches
1 cup (190 g) fresh blueberries
1/4 cup (40 g) fresh raspberries
1 cup (237 ml) heavy cream
1 large egg
1 tsp vanilla extract
2/3 cup (134 g) granulated sugar
1/4 cup (37 g) all purpose flour
1/4 tsp salt
1 tbsp turbinado sugar
Prepare pie crust:
Mix flour and salt together in a large bowl. Add in butter and shortening, using a pastry cutter or two forks to cut them into the flour mixture until it forms coarse, pea-sized bits.
Pour 1/2 cup cold water into a glass with a few ice cubes. Chill the water until it is icy cold, then measure out 1/2 cup of water from it (some ice will have melted). Add 1 tbsp water at a time into the flour mixture, stirring between additions. The dough will begin to form into large clumps.
Transfer the dough onto a lightly floured work surface. Using your hands, fold the dough into itself until the fat has become incorporated. You can flour your hands to help prevent the dough from sticking to them. Form the dough into a flat disc shape, about 1″ thick. Wrap it well with plastic wrap and refrigerate for at least a couple hours (or overnight).
Prepare the custard:
Whisk the heavy cream, egg, and vanilla together. Add in the sugar, flour, and salt. Whisk until creamy and free of lumps. Set aside for now.
Preheat oven to 350° & roll out pie crust :
Roll out the chilled pie dough on a lightly floured surface. Use a gentle force with your rolling pin, starting from the centre of the disc and rolling outwards in all directions. Rotate the pie dough as you go. Transfer the rolled out dough into the pie plate and crimp the edges. Some visible bits of fats in the dough are totally normal. Place the pie plate in the fridge until you’re ready for it.
Fill the pie:
Rinse the peaches and berries and pat them dry. Cut the peaches in half, remove the pits, then cut each half into thin slices. Place one half into the centre of the pie plate, then arrange 6 other halves around it to form a flower shape.
Pour half of the custard around the peaches, while trying to keep the parts of the peaches that poke out clean. Add half of the berries into the custard. Pour in the remaining custard, followed by the rest of the berries. Sprinkle the top of the pie with turbinado sugar.
Bake the pie for 25 minutes before adding a pie crust shield to protect the crust from burning while leaving the centre exposed (see instructions in post above to make a homemade pie shield from aluminum foil). Continue baking until the centre is mostly set but still just slightly wobbly when you jiggle the plate, about another 25 minutes. The custard will set the rest of the way while it cools.
The peaches need to be fairly large in order to poke out the top of the pie.
Keywords: berry peach pie, peach pie