Peach Blueberry Pie

If you asked me during the fall or winter what my favorite pie is, I'd tell you it's my dad's pear-ginger. 

But once summertime hits, I want only one thing.  THIS pie.

Peach Blueberry Pie
Recipe from my dad
Prep time:30 minutes   Chill time: 45 minutes (crust)   Bake time: 55 minutes

For the crust
2 cups all-purpose flour
1/4 cup cake flour (or just use more AP flour)
1/4 tsp baking powder
1/4 tsp salt
2 sticks COLD butter, diced
4-5 tbsp COLD water

For the pie
3 cups peach slices, fresh or frozen
3 cups blueberries, fresh or frozen
1 cup sugar
3 tbsp tapioca, quick cooking
1/3 tsp salt
1 tbsp lemon juice
1 tbsp butter

1. For the crust: Put all dry ingredients into a bowl or food processor. If using a bowl, cut in the butter with a pastry cutter.  Or pulse butter in the food processor until it resembles coarse sand.

Need those little butter chunks for a good flaky crust

2.  Add in 4 tbsp of the cold water and continue to pulse the food processor (or use a fork to combine) until the dough comes together.  Add another tbsp of water if it's too dry.

If the water's not cold enough, add ice.

3.  Turn the dough out onto a lightly floured surface and shape into two disks, about an inch thick.  Wrap in plastic wrap and chill at least 45 minutes.

My disks ended up square. Not sure how but oh well.

4.  For the pie: Preheat oven to 450.

5.  Combine peaches and blueberries in a large bowl.  In a small bowl, combine sugar, tapioca, and salt.  Add to the fruit and gently mix until everything is coated in the sugar mixture.  Sprinkle lemon juice over the fruit.  Lightly toss to mix.

Oh those sparkling, sugary, summertime gems!

6.  On a flour surface, roll out one of the pie crust disks to the desired thickness and diameter you need for your pie plate. Put the bottom crust in pan and either trim or tuck the excess underneath.

Awaiting some fruity goodness

7.  Fill with the fruit.  Cut the last tablespoon of butter into small pieces and dot it on top of the fruit.  Roll out the remaining pie crust disk and place on top of the fruit.  Trim the excess and crimp the edges.  Cut several slits on top for steam to escape as it bakes.  You are welcome to brush and egg wash on top if you like but it's not necessary.

Yes, MORE butter.  Don't question, just go with it.

8.  Bake at 450 for 10 minutes.  Reduce heat and bake for 30-45 minutes or until lightly browned.

One time Dad made a smiley face with the slits.

My favorite pie really does vary depending on the season.  And my dad makes several other wonderful pies!  Sour cream apple, rhubarb, apple-pear with a crumb topping, apple-cranberry,....oh my goodness the list goes on.  But every summer, without fail, I CRAVE this pie.  This one totally hits the summertime spot!