blackberry-peach pie

After my recent discovery of buttermilk pie crust, I decided to tackle my fear of pie. I was set on a summery pie with a lattice top, and when I’ve decided on something, I can be remarkably stubborn. I bought a pastry wheel for the occasion, and began to make not one but two pies. I believe it was while rolling out my third crust that I deemed pie making quite the upper body workout (I like to think my effort made up for the slice I enjoyed later)!

Blackberry-Peach Pie | Tutti Dolci

For the filling, I kept things simple since blackberries and peaches harmonize so beautifully. I left the fruit largely untouched, save for a splash of lemon juice, a few shakes of cinnamon, and a blend of white and light brown sugar.

Blackberry-Peach Pie | Tutti Dolci

When you finally sit down with your wedge of pie, flaky and golden with a not too sweet filling that tastes of pure fruit, you’ll find it was worth all your efforts. Only one decision will remain: with or without ice cream?

Blackberry-Peach Pie | Tutti Dolci

Blackberry-Peach Pie
Buttermilk Pie Crust
3/4 cup cold unsalted butter, divided
1 2/3 cups flour
3 Tbsp cornmeal
2 1/4 tsp sugar
3/4 tsp salt
6 Tbsp low-fat buttermilk
1-2 Tbsp vodka

4 cups peaches, peeled, pitted and sliced
2 cups blackberries
1 Tbsp lemon juice
1/4 cup sugar
1/4 cup light brown sugar
1/4 cup cornstarch
1/4 tsp cinnamon
1/8 tsp salt

1 egg white, lightly beaten
1 Tbsp milk
1 Tbsp Turbinado sugar

Prepare dough: Grate 6 Tbsp butter into a small bowl; cut remaining 6 Tbsp butter into small cubes and place in a second bowl; chill bowls in freezer for 15 minutes. Whisk together flour, cornmeal, sugar, and salt in a medium bowl; place bowl in freezer to chill for 15 minutes. Chill buttermilk and vodka in freezer for 15 minutes.

Sprinkle cubed butter over chilled flour mixture and toss with a spatula to coat. Use a pastry blender to cut in butter until the biggest pieces are the size of peas; fold in grated butter. Drizzle buttermilk over flour mixture; use a spatula to gather dough together until it forms large clumps. If needed, add vodka 1 tablespoon at a time, then gently knead just until dough comes together. Gather 2/3 of dough into a ball, wrap in plastic and flatten slightly to form a disc (this will be your bottom crust). Repeat with remaining 1/3 of dough (this will be your top lattice). Chill dough in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze 1 to 2 months).

Preheat oven to 425°F. Place larger disc of dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to a standard 9-inch pie dish; trim overhang to one inch. Gently gather scraps into a ball, cover in plastic, and return to refrigerator to chill. Use a pastry brush to brush bottom crust with egg white; return to refrigerator to chill.

Prepare filling: Combine peaches, blackberries, and lemon juice in a large bowl. Whisk together sugars, cornstarch, cinnamon, and salt in a small bowl; add to fruit mixture and toss just to coat. Let filling stand 15 minutes.

Place smaller disc of dough plus chilled scraps on floured board and dust dough with flour. Roll out using same procedure, until dough is a 10-inch circle. Use a pastry wheel or knife to cut dough into 9 strips, 3/4-inch wide. Remove pie dish from refrigerator and spoon in filling. Arrange dough strips in a lattice pattern (I followed this diagram and placed 5 strips vertically, 4 horizontally). If needed, trim lattice pieces to diameter of pie dish rim. Carefully fold the rim of the bottom crust over the lattice strips and crimp. Brush pie with milk and sprinkle with turbinado sugar.

Place assembled pie on a rimmed baking sheet and bake for 15 minutes in preheated oven. Reduce heat to 375°F and continue baking another 35 minutes, until filling is bubbling and crust is golden brown. If pie is browning too quickly, cover with foil for remaining baking time. Cool pie on a wire rack for at least 3 hours (filling thickens as it cools). Once pie is cut, store leftovers in the refrigerator.

Yield – 10 slices
Calories – 315 (per slice)
Carbs – 42

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  1. says

    Gorgeous summer pie with lattice top, Laura! And, I am just enamored with your food styling and photography here. Fabulous! (I have all those plates, LOL! Addicted to Anthro and World Market.) Nothing like a new kitchen gadget to feel inspired. My pastry wheel did just that when I added to my kitchen tools. Your lovely summer pie has me chomping at the bit to feature my tart cherry pie on the blog, soon! Need to go cherry picking this weekend. Thanks for sharing!

  2. says

    What a great way to tackle your fear of pie. I love blackberry pie and peach pie but I have never thought to combine the two. I love this!

  3. says

    Your pie is gorgeous! What a stunning way to jump into pie making; now there is no turning back! I agree that summer fruit pies are best adored minimally, letting the fruit flavor shine!

  4. says

    I am glad you’re stubborn because this pie looks FANTASTIC! For reals, it’s gorgeous!
    And I need to learn to do a better lattice. Teach me!! I am definitely going to try your method.

  5. says

    I’m intimidated by pies too but seeing yours gives me the confidence to go for it. Buttermilk pie crust? Sounds amazing! Blackberries and peaches are two of my favorite fruits, so I imagine this pie was completely addicting!

  6. says

    Your pie is a total inspiration for me! I don’t make pies nearly often enough (they intimidate me too!), but I need to try this…I bet buttermilk is incredible in the crust!

  7. says

    True confession: I absolutely love fruit pies but I never make them. I can never make my pies look as lovely as yours!! I love the combination of peach and blackberries. My mouth is salivating!

  8. says

    You. Are. My. Idol. Pie idol that is. You make it look so easy! And to answer your question, absolutely with ice cream. Of course :)

  9. says

    It was hard to believe that you have fear in baking when you mentioned first, but that makes me feel like I can overcome my fear of baking as I continue to practice. Mainly I’m afraid of not having common knowledge about baking in general… Love the look of your pie! I can see detailed work on lattice and so pretty! I have to buy the glass pie pan one day. Love the classic look!

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