You can never have too many dessert recipes, so give Peach-Blueberry Pie a try. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 29g of fat, and a total of 569 calories. This recipe serves 8. Head to the store and pick up vanillan ice cream, sugar, egg, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.
Instructions
1
Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven.
Equipment you will use
Oven
2
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.
Ingredients you will need
Dough
Roll
Wrap
Equipment you will use
Plastic Wrap
Rolling Pin
Pie Form
Frying Pan
3
Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit into the pie shell and dot with the butter.
Ingredients you will need
Corn Starch
Pie Crust
Butter
Fruit
Lemon
Sugar
4
Roll out the reserved dough to a 9 to 10-inch round and lay it over the fruit. Trim, and crimp the edges.
Ingredients you will need
Dough
Fruit
Roll
5
Cut 2 or 3 (2-inch) vents in the top of the pie and brush with the egg glaze.
Ingredients you will need
Glaze
Egg
6
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.
Ingredients you will need
Crust
Equipment you will use
Aluminum Foil
Baking Sheet
Oven
7
Serve with vanilla ice cream.
Ingredients you will need
Vanilla Ice Cream
8
Combine the flour, sugar, salt, and lemon zest in a large mixing bowl.
Ingredients you will need
Lemon Zest
All Purpose Flour
Sugar
Salt
Equipment you will use
Mixing Bowl
9
Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs.
Ingredients you will need
Butter
Equipment you will use
Blender
10
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.