Impossible Peach Blueberry Pie
Ingredients:
For the Crust:
1 1/3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons sugar
1/2 cup cold unsalted butter, cut into small cubes
34 tablespoons ice-cold water
For the Filling:
3 ripe peaches, sliced
1 cup fresh blueberries
1/3 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1 teaspoon lemon juice
1 tablespoon unsalted butter, cut into small pieces
Instructions:
Prepare the Crust:
In a large mixing bowl, whisk together the flour, salt, and sugar.
Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling:
In a large bowl, combine the sliced peaches, blueberries, sugar, cornstarch, cinnamon, and lemon juice. Toss gently to coat the fruit evenly.
Assemble the Pie:
Preheat your oven to 375F 190C.
Roll out one dough disc on a floured surface and fit it into a 9-inch pie dish. Trim any excess dough around the edges.
Pour the fruit filling into the crust and dot the top with small pieces of butter.
Roll out the second dough disc and cut it into strips to create a lattice pattern over the filling. Seal the edges and crimp decoratively.
Bake the Pie:
Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
If the crust starts to brown too quickly, cover the edges with foil.
Cool and Serve:
Allow the pie to cool completely at room temperature to set the filling before serving.