Rustic Peach Blueberry Pie

Fill a pillsbury pie crust with a mixture of fresh peaches and blueberries tossed in cinnamon sugar then top with a buttery crumb topping and bake until bubbly and golden brown.

Rustic peach blueberry pie.

Brush with warmed peach apricot preserves. 1 4 cup ice water. Preheat oven to 425 degrees. Serve with a scoop of vanilla ice cream for a sweet and summery treat.

Pie dough can be made and refrigerated 2 days in advance. Instead of looking like something you have bought from a fancy store it looks like something your old grandmother has painstakingly put together. 16 ounces fresh blueberries. Preheat oven to 375 degrees.

Recipe inspiration for rustic blueberry galette. 2 cups all purpose flour plus more for dusting. 1 lemon zest finely grated. Gently unfold and lay out pie crust on a baking sheet lined with parchment or on a baking stone.

I have endlessly droned on about my quest to find the perfect pie crust. Line a rimmed baking sheet with foil and then parchment paper. But when it s a muggy summer day and time is tight i just forget the prospect of a double crust pie and turn to a trusty galette. In a separate bowl gently mix together the sliced fruit sugar and cornstarch.

Rustic honey peach and blueberry galette is like a flat pie without the pie plate made with a flaky crust on a cookie sheet topped with a peach and blueberry filling baked and then drizzled with aunt sue s raw unfiltered honey. Transfer to a parchment lined large baking sheet. 3 4 cup 1 1 2 sticks unsalted butter cold and cut into small chunks. Place in preheated oven to bake for 50 60 minutes.

On a lightly floured surface roll out the chilled pie crust to about 12 inches in diameter. There s just something i really love about the rusticity of a galette or crostata. I adapted the filling from my blueberry bazinga pie recipe which you can find right here. Meaning a crust that tastes amazing and is a cinch to flute weave or any other maneuver that i happen to dream up.

Of course the pie crust is simply a refrigerated pie crust. No fuss blueberry and peach crostata recipe. Roll out pie dough on a well floured surface approximately 13 inches round 1 8 inch thick. In a large mixing bowl lightly mix together fruit sugar lemon juice salt cornstarch and cinnamon.

Place the filling in the center of the pie crust then fold up the sides pleating every now and then. 1 stick butter cut into small cubes and frozen.