The Ultimate Flaky Blackberry Peach Pie: A Perfect Summer Dessert
There’s nothing quite like a slice of homemade pie, especially when it features the vibrant flavors of fresh summer fruits. This delightful Blackberry Peach Pie is a true embodiment of summer, blending the sweet succulence of ripe peaches with the bright, tart burst of fresh blackberries. Imagine a golden, flaky crust encasing a warm, bubbling fruit filling, its aroma filling your kitchen. Served warm with a generous scoop of creamy vanilla ice cream, it transforms a simple dessert into an unforgettable experience. This recipe isn’t just about baking; it’s about celebrating seasonal ingredients and creating moments of pure culinary joy.
Rediscovering the Joy of Homemade Pie Baking
For many home bakers, the thought of making pie from scratch, especially a homemade pie crust, can seem daunting. Yet, this Blackberry Peach Pie served as a profound reminder: the effort put into a homemade pie is always rewarded tenfold. There’s a distinct satisfaction that comes from crafting a dessert from its foundational elements, resulting in a flavor and texture that store-bought alternatives simply cannot match. If you’ve ever harbored a fear of pie-making, now is the perfect time to conquer it. The process is more approachable than you might think, and the delicious outcome will undoubtedly make it a regular addition to your baking repertoire.
Why This Summer Pie Stands Out
Without exaggeration, this particular summer pie might just be the best dessert to emerge from my kitchen this entire year. While I confess a special fondness for peach pie in general, the thoughtful addition of fresh, juicy blackberries elevates this recipe to new heights. The blackberries introduce a delightful touch of tartness, perfectly balancing the sweetness of the peaches and adding an extra layer of complexity to each bite. It’s this beautiful interplay of sweet and tart, nestled within a perfectly flaky crust, that makes this pie truly exceptional. It’s a quintessential summer treat, embodying the freshness and abundance of the season.
This recipe builds upon a successful Blackberry Peach Slab Pie shared almost five years ago, serving as a refined variation with several key improvements. Over time, I’ve learned that consistency, attention to detail, and a foundational understanding of baking principles are crucial for achieving homemade pie perfection. Like most crafts, particularly in the delicate art of pastry, practice, discipline, and a basic understanding of key techniques are paramount. For those looking to deepen their pie crust knowledge, I highly recommend revisiting these tips for fool-proof pie dough. They provide invaluable insights that will help you achieve that coveted flaky texture every time.
The Secret to a Flaky Crust: Temperature is Key
When it comes to crafting the perfect homemade pie crust, the single most critical factor to bear in mind is **temperature**. It is of paramount importance that all your ingredients—especially the butter—your tools, and even your kitchen environment (if feasible!) are kept as cold as possible before you begin preparing the pie dough. Heat, in this scenario, is truly your worst enemy.
Cold butter, specifically, plays a vital role in discouraging excessive gluten formation during the mixing process. This is crucial for a tender crust. Furthermore, it is absolutely essential that the butter remains chilled, whether in large or small pieces, throughout the shaping of the pie and as it enters the hot oven. As the cold butter hits the high heat, the water content within the butter rapidly steams, creating pockets of air that result in those desirable, delicate, and incredibly flaky layers that define a superior pie crust. Any butter that begins to melt or soften prematurely will lead to a tougher, less flaky result.
Choosing Your Method for Pie Dough
Over the years, I’ve experimented with and prepared pie dough using nearly every possible method imaginable: by hand with a pastry cutter, in a food processor, and most recently, utilizing a stand mixer with a paddle attachment. Each method has its merits, but the stand mixer technique, suggested by Samin Nosrat in her exceptional cookbook, Salt, Fat, Acid, Heat, has become a personal favorite for its efficiency and consistent results.
- Pastry Cutter by Hand: This classic method gives you precise control over the butter incorporation, ensuring large, distinct pieces remain. It requires more physical effort but is deeply satisfying.
- Food Processor: A quick and convenient option, the food processor rapidly cuts the butter into the flour. Be careful not to overmix, as this can quickly develop gluten and warm the dough.
- Stand Mixer with Paddle Attachment: This method offers excellent control, allowing the butter to be evenly distributed while minimizing gluten development. It’s a fantastic middle ground for consistent results without too much manual labor.
Whichever method you choose, remember the core principle: keep everything cold, and work quickly to prevent the butter from warming.
Crafting the Perfect Blackberry Peach Filling
The heart of this extraordinary dessert lies in its vibrant and flavorful filling. It’s a harmonious combination of carefully selected ingredients, each playing a crucial role in achieving the perfect balance of taste and texture. Our filling starts with ripe, peeled yellow (or white) peaches, which provide a sweet and fragrant base, complemented by an abundance of fresh, juicy blackberries that lend their characteristic tartness and deep color.
To enhance these natural flavors, we add a touch of fresh lemon juice, which brightens the fruit and prevents it from tasting overly sweet. A blend of light brown sugar and granulated sugar provides balanced sweetness, while a hint of ground cinnamon and nutmeg adds a warm, comforting spice note that beautifully complements the fruit. The final, yet incredibly important, ingredient is cornstarch.
I understand that cornstarch isn’t always a fan-favorite, but in this specific pie, it serves an indispensable purpose: thickening the filling just enough to prevent excessive weeping. Without it, the pie could become watery, compromising the integrity of the crust and the overall eating experience. The beauty of using cornstarch here is that its flavor is absolutely undetectable once baked – I promise you won’t taste it, only appreciate the perfectly set, luscious fruit filling.
Selecting the Best Fruits for Your Pie
The quality of your fruit directly impacts the success of your pie. For peaches, look for those that are ripe but still firm. They should yield slightly to gentle pressure and have a sweet, fragrant aroma. Avoid overly soft or bruised peaches, as they can become mushy during baking. When peeling, blanching them briefly in boiling water makes the skin slip off effortlessly. For blackberries, choose plump, dark berries that are firm and free of mold. Gently rinse them just before use to avoid absorbing too much water.
Assembling and Baking Your Masterpiece
The assembly of this pie is just as important as the preparation of its components. A well-chilled pie dough is crucial for handling, allowing you to roll it out without too much stickiness or tearing. When lining your pie pan, avoid stretching the dough, as this can lead to shrinkage during baking. Press it gently into the contours of the pan, trim the edges, and then chill it again. This resting period allows the gluten to relax, ensuring a tender and stable crust.
Once the luscious fruit filling is nestled into the bottom crust, place your second rolled-out dough over the top. Here, you have options: a classic solid top crust with decorative slashes, a beautiful lattice top, or even a crumble topping for added texture. Whatever your choice, ensure the edges are securely crimped to seal in all that delicious filling. Don’t forget to create vents in your top crust to allow steam to escape, preventing a soggy crust and ensuring even baking.
Baking to Golden Perfection
Baking a fruit pie requires careful attention to temperature. Starting at a higher temperature helps set the crust quickly and encourages those flaky layers to form. Then, reducing the heat allows the filling to cook through and thicken without the crust burning. Keep an eye on the pie throughout the baking process; if the crust starts to brown too quickly, you can gently cover the edges with foil. The pie is done when the crust is a deep golden brown and the filling is visibly bubbling, indicating that the fruit is tender and the cornstarch has activated to thicken the juices. Patience is key after baking: allow the pie to cool for several hours. This crucial step allows the filling to fully set, ensuring clean slices and preventing a runny mess.
Serving Your Blackberry Peach Pie
While delicious at room temperature, this Blackberry Peach Pie truly shines when served slightly warm. The warmth intensifies the fruit flavors and softens the filling to a perfect consistency. A classic pairing is a generous scoop of vanilla ice cream, which melts slightly into the warm fruit, creating a delightful creamy counterpoint to the pie’s textures and flavors. Alternatively, a dollop of freshly whipped cream adds a lighter, airy touch. Whether for a summer barbecue, a family gathering, or a simple weeknight treat, this pie is guaranteed to be a crowd-pleaser.
Blackberry Peach Pie
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Ingredients
Double Crust Pie Dough:
- 2¼ cups (300g) unbleached all-purpose flour fluffed, scooped, and leveled
- 1 tablespoon (12g) granulated sugar
- large pinch kosher salt
- 8 ounces (230g) cold unsalted butter cut into ½-inch cubes
- 1 teaspoon white vinegar or fresh lemon juice
- ½ cup (120 mL) ice water less or more as needed
Peach Blackberry Filling:
- 3 lbs fresh peaches (ripe, but firm) roughly 6-7 large peaches
- 8 ounces (1½ cups) fresh blackberries
- ¼ cup (50g) lightly packed light or dark brown sugar
- 3 tablespoons (36g) granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- large pinch ground nutmeg
- ⅛ teaspoon kosher salt
Assembly:
- 1-2 tablespoons heavy cream for brushing
- white sparkling sugar optional
For Serving:
- vanilla ice cream or whipped cream
Instructions
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Prepare the Pie Dough (Morning Before Serving or Prepped the Day Before): Combine the all-purpose flour, sugar, and salt in the bowl of a stand mixer. Note: If you do not own a stand mixer, you can prepare the dough in a large food processor or by hand using a pastry cutter.
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Using the paddle attachment, mix the dry ingredients for 5 to 10 seconds over low speed. Over low speed, slowly add the cold cubed unsalted butter, a few pieces at a time, until the butter has broken into a mixture of larger and smaller size pieces (similar to ‘broken walnut pieces’). Add the vinegar and slowly add the ice water (you will most likely need to use all of it or a touch more, but this will depend on humidity) until the dough just barely holds together. It will look relatively dry and shaggy in the bowl, but if the dough can hold together when squeezed with your palm, it is ready.
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Transfer the pie to a large gallon-size Ziplock bag (this helps lessen the warmth from your hands from transferring to the dough) and using the open ends and sides of the bag, press the dough together into a ball using the heels of your hand.
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Remove the pie dough from the bag and using a sharp knife, cut the dough into two equal-sized pieces. Flatten each piece into a round disc and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or, ideally, overnight.
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Blanch the Peaches, Shape Pie Dough, and Preheat the Oven: Preheat the oven to 425°F (220°C) with a rack in the center position. Line a half sheet pan with parchment paper or foil. Set aside.
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Bring a large pot of water to a boil. Set aside a large ice bath near the stove. Using a paring knife, make a small shallow ‘X’ incision onto the bottom of each peach and carefully drop into the boiling water. Allow the peaches to blanch for roughly a minute (depending on the ripeness of your peaches) or until the skins begin to slightly peel away from the flesh. Using a skimmer or large spoon, transfer the peaches to the ice bath (this will prevent them from cooking any further) until cool enough to handle. Transfer to a paper towel-lined plate and set aside.
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Meanwhile, remove one disc of chilled pie dough from the fridge. Allow it to sit at room temperature for 5 to 10 minutes. On a well-floured countertop and using a lightly floured rolling pin, roll the dough until it roughly a 12-inch disc that is roughly ⅛-inch thick. Lift and transfer to a 9-inch pie pan (equipment note: I recommend heavy ceramic) pressing it into the edges of the pan without stretching the dough. Using a knife or kitchen scissors, trim any remaining dough overhang to just one inch. Brush off any excess flour with a pastry brush and place the pie pan in the freezer for 10 minutes or cover tightly with plastic wrap and refrigerate for up to 30 minutes. Remove the remaining pie dough disc from the fridge, unwrap, and roll into a 12-inch diameter disc that is roughly ⅛-inch thick or less. Place the dough between two sheets of plastic wrap or parchment paper and chill in the fridge while you prepare the pie filling.
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Prepare the Pie Filling: Using a pairing knife, carefully peel the skin from the blanched peaches, remove the pits, and cut into ½-inch thick wedges. Transfer the peach wedges to a large mixing bowl and add the blackberries, brown sugar, granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Toss gently to combine.
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Remove the pie pan from the freezer and add the peach blackberry filling. Remove the rolled top crust pie dough from the refrigerator and place over the fruit filling, tucking the overhang of the top crust over and then under the bottom crust overhang. Press and crimp the edges of the crust as desired.
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Using a sharp paring knife, cut several 2-inch slashes into the top crust. Set the assembled pie in the freezer to chill for 20 minutes (or alternatively, cover with plastic wrap and refrigerate for up to 1 hour). This will allow the pie dough to relax, the butter to chill, and helps prevent shrinking during baking.
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Bake: Brush the top crust with heavy cream and sprinkle with sparkling sugar and set the pan on top of the lined sheet pan. Bake for 15 minutes. Reduce the oven temperature to 400°F (205°C) and bake for an additional 15 to 20 minutes or until the pie crust is lightly golden. Reduce the heat to 350°F (175°C) and continue to bake until deeply golden brown, an additional 25 to 35 minute. The filling should be lightly bubbling. Transfer the pie to a wire rack and allow to cool for at least 2 to 3 hours before slicing. Serve slightly warm or at room temperature with vanilla ice cream or whipped cream.
Tips for Success:
- It is essential that your pie dough ingredients start/stay as chilled as possible! This ensures minimal gluten development (tenderness) and allows the butter to remain cold as it hits the hot oven (producing flaky layers). Butter that starts to melt or soften will produce a tougher crust with very little flakiness.
- A small addition of white vinegar (aka. acid) helps discourage additional gluten formation as well. If you do not have white vinegar on hand, you can substitute it with apple cider vinegar or freshly squeezed lemon juice for a similar effect. It is not an essential ingredient by any means, but doesn’t hurt!
- Preventing a Soggy Bottom: To ensure a crisp bottom crust, consider pre-baking (blind baking) your bottom crust for 10-15 minutes before adding the filling, especially if your pie tends to be very juicy. Also, baking the pie on a preheated pizza stone or a heavy baking sheet can help conduct heat efficiently to the bottom of the pie.
- Chill Your Pie Before Baking: After assembling the pie, chilling it in the freezer for 20 minutes (or fridge for an hour) is a small step that yields big results. This allows the dough to relax, preventing shrinkage, and ensures the butter is thoroughly chilled before it hits the hot oven, maximizing flakiness.
- Visual Cues for Doneness: Don’t rely solely on time. A perfectly baked pie will have a deep golden-brown crust, and the filling will be actively bubbling, indicating that the fruit is cooked and the thickener has done its job. If the top browns too quickly, tent it loosely with foil.
- Patience is a Virtue: The hardest part of pie baking is often waiting for it to cool. Resist the urge to slice into your pie immediately after it comes out of the oven. Allowing it to cool for at least 2-3 hours (or even longer for very juicy fillings) is crucial for the filling to set properly, resulting in clean, beautiful slices.
Pie dough recipe and method adapted very lightly from Salt Fat Acid Heat by Samin Nostrat. Filling inspired by Smitten Kitchen.