Juicy peaches and sweet berries are surrounded by a delightful, creamy custard filling in this summery berry peach pie.
1 1/4 cups all purpose flour
1/2 tsp salt
1/2 cup vegetable shortening, chilled
3 tbsp unsalted, chilled and cut into cubes
1/4 cup ice water
3 1/2 large peaches
1 cup fresh blueberries
1/4 cup fresh raspberries
1 cup heavy cream
1 large egg
1 tsp vanilla extract
2/3 cup sugar
4 tbsp 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