Nothing says “summer in Texas” like fresh peaches! We usually make peach and blueberry cobbler over the summer, but this year decided to go with pie. Like cobbler, the filling for this pie is very simple: all you need are sliced peaches, blueberries, lemon juice, sugar, salt and butter, plus a little thickener (cornstarch or flour) to help the pie hold its shape.
For the pie crusts, I use a food processor to mix the ingredients (recipe and tutorial here), so they’re also quick and easy. And if I’m too lazy to make homemade, I like the prepared frozen crusts from Trader Joe’s. Either way, you’ll need two crusts: one for the bottom and one for the top, which you can do like I did above, in a lattice pattern, or in one whole piece (just be sure to cut slits for steam to escape).
If you have any dough left over, ball it up and roll it out again, and use cookie cutters to cut out decorations. Use a dab of water to “glue” the cutouts in place. Then, if you have time, pop the finished (uncooked) pie in the freezer for 10 minutes or so before you bake it. This little extra chill will help the pie crust and decorations hold their shape in the oven. And if this is all too much to learn over the internet, I’d love to teach you in person! Come to one of my pie-making classes at Patricia’s Table! The Summer Pie Party this week is full, but there’ll definitely be a Thanksgiving Pie Class in November :) Hope to see you xo