Friday, December 19, 2008

Peach-Blueberry Pie

Cook Time: 1 hr
Level: Intermediate
Yield: 6 to 8 servings


* 1 recipe Basic Pastry Pastry, chilled 30 minutes, recipe follows
* Flour, for rolling
* 2 pounds peaches, pitted and sliced
* 1 pint blueberries
* 1/4 cup sugar
* 1/2 lemon, juiced
* 1 1/2 tablespoons cornstarch
* 2 tablespoons butter, cut into bits
* 1 egg, beaten with a drizzle of water
* Vanilla ice cream, for serving


Preheat the oven to 400 degrees F. Move the oven rack to the bottom
third of the oven.

Divide the dough in half and set one half aside; cover it with a towel
or plastic wrap to keep it from drying out. On a lightly floured work
surface, roll out the dough to a 10-inch round. Loosely drape the
dough round over the rolling pin and transfer to a 9-inch pie pan.
Press the dough over the bottom and sides of the pan. Trim the edges
to about 1/2-inch.

Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit
into the pie shell and dot with the butter. Roll out the reserved
dough to a 9 to 10-inch round and lay it over the fruit. Trim, and
crimp the edges. Cut 2 or 3 (2-inch) vents in the top of the pie and
brush with the egg glaze. Put the pie on a baking sheet and bake until
the crust is golden brown and the juices are bubbling up through the
vents, 50 to 60 minutes. Cover the edges with aluminum foil if they
brown too fast. Cool on a rack before serving. Serve with vanilla ice

Basic Pie Pastry:

2 cups all-purpose flour, plus more for rolling
3 tablespoons sugar
1/4 teaspoon salt
1 lemon, zested and finely grated
3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks
1 egg yolk
2 tablespoons ice water, plus more if needed

Combine the flour, sugar, salt, and lemon zest in a large mixing bowl.
Add the butter and mix with a pastry blender or your fingers until the
mixture resembles coarse crumbs. Add the egg yolk and ice water and
work that in with your hands. (Or do the whole thing in a food
processor, pulsing a couple of times to combine the dry ingredients,
then pulsing in the butter, and then the egg.) Check the consistency
of the dough by squeezing a small amount together between thumb and
forefingers: You want there to be just enough moisture to bind the
dough so that it holds together without being too wet or sticky. If
it's still crumbly, add a little more ice water, 1 teaspoon at a time.
When you get it to the right consistency, shape the dough into a disk
and wrap it in plastic. Put it in the refrigerator and chill for at
least 30 minutes.

Yield: enough for 1 double-crust pie or crostata
Prep Time: 20 minutes
Cook Time: none
Inactive Prep Time: 30 minutes
Ease of preparation: intermediate

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