Juicy peaches and sweet berries are surrounded by a delightfully creamy custard filling in this summery berry peach pie.
1 1/4 cups (187g) all purpose flour
1/2 teaspoon salt
1/2 cup (95.5g) vegetable shortening, chilled
3 tablespoons (60g) unsalted butter, chilled and cut into cubes
1/2 cup (118ml) ice water
3 1/2 large peaches
1 cup (190g) fresh blueberries
1/4 cup (40g) fresh raspberries
1 cup (237ml) heavy cream
1 large egg
1 teaspoon pure vanilla extract
2/3 cup (134g) granulated sugar
1/4 cup (37g) all purpose flour
1/4 teaspoon salt
1 tablespoon turbinado sugar
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.
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.
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.
(See equipment section above 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.
The peaches need to be fairly large in order to poke out the top of the pie.
- Serving Size:
- Calories: 345
- Sugar: 10.3 g
- Sodium: 233.1 mg
- Fat: 23.6 g
- Carbohydrates: 30 g
- Protein: 4.5 g
- Cholesterol: 51.6 mg