Rustic Peach Blueberry Pie

1 4 cup ice water.

Rustic peach blueberry pie.

16 ounces fresh blueberries. Line a rimmed baking sheet with foil and then parchment paper. I adapted the filling from my blueberry bazinga pie recipe which you can find right here. I have seen so many beautiful galette photos around the internet and in magazines i just had to try one for myself.

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. 1 lemon zest finely grated. Place the filling in the center of the pie crust then fold up the sides pleating every now and then. Pie dough can be made and refrigerated 2 days in advance.

Preheat oven to 375 degrees. 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. Transfer to a parchment lined large baking sheet.

Instead of looking like something you have bought from a fancy store it looks like something your old grandmother has painstakingly put together. Preheat oven to 425 degrees. 1 1 4 cups flour plus extra for dusting. Recipe inspiration for rustic blueberry galette.

No fuss blueberry and peach crostata recipe. In a large mixing bowl lightly mix together fruit sugar lemon juice salt cornstarch and cinnamon. 1 stick butter cut into small cubes and frozen. Brush with warmed peach apricot preserves.

Of course the pie crust is simply a refrigerated pie crust. 2 cups all purpose flour plus more for dusting. The combination of peaches and blueberries in this streusel topped pie can t be beat. Meaning a crust that tastes amazing and is a cinch to flute weave or any other maneuver that i happen to dream up.

There s just something i really love about the rusticity of a galette or crostata. 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. Serve with a scoop of vanilla ice cream for a sweet and summery treat.

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. 3 4 cup 1 1 2 sticks unsalted butter cold and cut into small chunks.