Deep-dish blueberry and peach pie
Rustle up an American deep-dish blueberry and peach pie. Crisp pastry and a rich, fruity filling... What more can you ask for in a dessert?
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Cooking tools:
- Food processor
- Kitchen scale
- Rolling pin
- Pastry brush
- Microplane
- Pie dish
- Baking sheet
- Oven
- Freezer
- Refrigerator
- Mixing bowl
- Whisk
- Chef's knife
- Table knife
- Measuring spoon
- Plastic wrap
- Spoon
Ingredients
- 350g plain flour, plus extra to dust
- 1 tsp fine sea salt
- 225g cold unsalted butter, cut into cubes
- 50g icing sugar
- 1 medium free-range egg yolk, plus 1 whole egg, lightly beaten, to glaze
- 1 tbsp lemon juice
- 2 tbsp demerara sugar
- Whipped cream or vanilla ice cream to serve
- 500g blueberries
- 5 tbsp cornflour
- Finely grated zest and juice 2 lemons
- 3 peaches or nectarines, stoned and cut into wedges
- 160g golden caster sugar
- You’ll also need
- Deep 23cm pie dish
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