Thank you so much for joining me for today’s Facebook Live pie adventure!
The recipe for our Peach and Blueberry Pie with homemade butter and lard crust is below.
Here are a few links to the chit chat we discussed.
• Here’s the lard I used in today’s pie: Epic Berkshire Pork Lard.
• That blender in the back of my kitchen is this gem from KitchenAid. I’m really happy with it.
• This is my go-to rolling pin. It’s super versatile and easy to handle.
• While I don’t see the vanilla bean powder I used on their site, the vanilla paste would be the way to go!
Thank you for joining me on Facebook! It’s so fun to have you in my kitchen. Happy Pie Baking! See you again next week!
Peach Blueberry Pie
- Total Time: 135
For the Crust
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold, cut into cubes
- 1/2 cup lard, cold, broken into bits
- 5 to 6 tablespoons cold buttermilk
For the Filling
- about 3 pounds ripe peaches (I used about 6 peaches)
- 1 cup fresh blueberries
- 1/2 to 2/3 cups granulated sugar (depending on the sweetness of your peaches)
- 1 teaspoon ground cinnamon
- scant 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground coriander
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoon fresh lemon juice
- 1 egg, beaten, for egg wash
- 2 tablespoons sugar and 1/2 teaspoon ground cinnamon, for topping crust before baking
- To make the crust, in the bowl of a food processor, fitted with the blade attachment, combine flour, sugar, and salt. Add cold, cubed butter and cold lard and, pulse until the mixture is in small bits the size of small peas. Transfer the butter and flour mixture to a large bowl. Create a well in the butter and flour mixture and pour in the buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.
- To make the filling, wash and slice peaches. In a medium bowl, combine peach slices and blueberries. In a small bowl, whisk together sugar, spices, flour, and cornstarch. Pour the sugar mixture over the fruit, and gently toss together with a wooden spoon. Stir in the lemon juice. Place bowl of fruit in the fridge to rest while you roll the crust out.
- Preheat oven to 400 degrees F. Place a rack in the center of the oven, and place a baking sheet on the lower rack, just below where you’re going to place the pie. This will catch any pie drippings without making a mess of your oven.
- Remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. The circle won’t be perfect, that’s ok. Try not to get any tears in the rolled out dough, but if you do, they can be patched together with extra dough. When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in the 9-inch baking dish. Place in the fridge while you roll out the top crust.
- Roll out the top crust just as you did the bottom crust, moving the dough across the floured surface every once in a while, and creating a roughly 13-inch circle. Remove the bottom crust and fruit filling from the fridge. Gently pour the fruit filling into the pie dish. Carefully remove the top crust from the work surface and drape over the fruit in the pie dish. With a small knife, trim the crust, leaving about 3/4-inch overhang. With your fingers press the top and bottom crusts together and fold under. Use a fork or your fingers to crimp the edges of the dough. Cut five small slits in the top of the crust so the juices and steam can vent. Brush lightly with beaten egg and sprinkle with cinnamon sugar mixture.
- Place pie in the oven and bake at 400 degrees F for 15 minutes. Reduce the oven heat to 375 and bake for 45 to 55 more minutes. Remove from the oven when crust is browned and golden, and the juices are bubbling. Remove from the oven and allow to cool for 2 hours before serving.
- Place covered in the fridge to store. Pie lasts up to 3 or 4 days.