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I have had a desire to make a fruit pie. It is so summer. And unfortunately, summer is beginning to wane. To make a really good pie, you have to be willing to make your own crust. Many people probably think making a pie crust is hard but it is so easy. It does not take too much time either. So if you have a few hours, you can make the whole pie from scratch. What I also love is you can put in any fruit you like. I went to the grocery store and I liked the way the strawberries and peaches looked so that is what I chose to work with.
Peach & Strawberry Pie
One tip I would like to share with you is to sift your dry ingredients. I never really thought much of it so I rarely sifted. When you sift your ingredients, they are lighter and the resulting crust is flakier.
- 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
- 1/2 cup cake flour
- 3 teaspoons sifted powdered sugar
- 1/2 cup shortening
- 1/4 cup salted butter
- Pinch salt
- 1 egg
- 2 teaspoons vinegar
- 1/4 cup ice cold water
- 2 1/2 cups sliced peaches
- 2 1/2 cups de-stemmed, washed and cut strawberries
- 1 1/2 cups sugar
- 2 tablespoons minute cornstarch
- 1 tablespoon all-purpose flour
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons butter, cubed small
- 1 egg white beaten with 1 teaspoon water
- Large granule sugar
- In a cuisinart, blend the flours, sugar, shortening, butter and salt.
- In a separate bowl, whisk the egg, vinegar and water.
- Pour over the dry ingredients incorporating all the liquid without overworking the dough.
- Toss additional flour over the ball of dough and chill if possible.
- Divide the dough in half.
- Roll out 1 piece of dough to make a bottom crust.
- Place into a pie dish. Cover with plastic wrap and put the dish in the refrigerator to chill for 30 minutes.
- Preheat oven to 425 degrees F.
- Mix the peaches, strawberries, sugar, cornstarch, flour, zest and juice of lemon, dash of cinnamon, and vanilla.
- Mix well in a large bowl and pour out into chilled crust.
- Dot the top of the filling with the butter.
- Brush the edges of pie crust with the egg white wash.
- Roll out the other piece of dough and place over filling.
- Crimp to seal edges and cut four slits in the middle to let the steam out while baking.
- Brush with egg white wash and garnish with large granule sugar.
- Collar with foil and bake at 425 degrees F for 15 minutes.
- Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Let cool a little before serving.
- Enjoy!
Crust Ingredients
Crust Preparation:
Directions
Crust Preparation:
In a cuisinart, blend the flours, sugar, shortening, butter and salt.
Blending Dough
Mixed
In a separate bowl, whisk the egg, vinegar and water. Pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss additional flour over the ball of dough and chill if possible.
Dough Ball
Divide the dough in half. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish.
Dough Added to Pie Dish
Cover with plastic wrap and put the dish in the refrigerator to chill for 30 minutes.
Preheat oven to 425 degrees F.
Filling Preparation:
Mix the peaches, strawberries, sugar, cornstarch, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl
Fruit Mixture
and pour out into chilled crust.
Fruit Added to Pie Crust
Dot the top of the filling with the butter. Brush the edges of pie crust with the egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges and cut four slits in the middle to let the steam out while baking.
Pie Crust Top Added
Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Let cool a little before serving.
Enjoy!
This recipe looks out of this world! Great comfort food. 🙂
Thx Rini.
Your pie is gorgeous. I’ve never put vinegar in my crust, what is the benefit of doing so?
I wish I knew the science of it so I looked it up. It says that the vinegar weakens the gluten strands making for a lighter crust.