Blackberry Peach Pie
This delicious Blackberry Peach Pie is filled with fresh peaches and tart blackberries. Serve warm with vanilla ice cream for a summer treat!
Today’s Blackberry Peach Pie provided me with a very important life lesson: make more homemade pie!
If there was ever a time to get over a fear of pie-making (and more importantly, homemade pie crust!), now is the time. Your hard work and effort will be rewarded ten fold.
This summer pie might be the best dessert that has come out of my kitchen all year! I have a particular affinity towards peach pie, but any pie will do the trick.
The addition of fresh blackberries give a touch of tartness in each bite and improves it for the better.
This pie is similar to a blackberry peach slab pie that I shared almost five years ago to the day. This recipe is a slight variation of that recipe, but with a few changes and improvements.
As is the case with most things in my life (particularly pastries), practice, discipline, and a basic understanding is key for great homemade pie. While you’re at it, re-read these tips for fool-proof pie dough.
The most important factor to keep in mind when making homemade pie is temperature.
It is of the utmost importance that all of your ingredients, tools, and kitchen (if possible!) be as cold as possible before you start preparing homemade pie dough. Heat is your worst enemy.
Cold butter, in particular, helps discourage gluten formation during mixing. It is essential that the butter stay chilled, in large and small pieces, in the final shaped pie as it hits the hot oven as this is what enables it to produce a flaky texture.
Over the years I’ve experimented and prepared pie dough in every method possible: by hand using a pastry cutter, the food processor, and most recently, a stand mixer and paddle attachment.
I learned this new method at the suggestion of Samin Nosrat in her excellent cookbook Salt, Fact, Acid, Heat.
The filling for this blackberry peach pie is a combination of ripe peeled yellow (or white) peaches, fresh blackberries, lemon juice, brown sugar, granulated sugar, a touch of cinnamon and nutmeg, and cornstarch.
I’m not usually a huge fan of cornstarch, but it has an important role in this pie: thickening the filling just enough to prevent excessive weeping. The flavor is absolutely undetectable once baked, promise.
Blackberry Peach Pie
Double Crust Pie Dough:
- 2¼ cups (300g) unbleached all-purpose flour fluffed, scooped, and leveled
- 1 tablespoon (12g) granulated sugar
- large pinch kosher salt
- 8 ounces (230g) cold unsalted butter cut into ½-inch cubes
- 1 teaspoon white vinegar or fresh lemon juice
- ½ cup (120 mL) ice water less or more as needed
Peach Blackberry Filling:
- 3 lbs fresh peaches (ripe, but firm) roughly 6-7 large peaches
- 8 ounces (1½ cups) fresh blackberries
- ¼ cup (50g) lightly packed light or dark brown sugar
- 3 tablespoons (36g) granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- large pinch ground nutmeg
- ⅛ teaspoon Diamond Crystal kosher salt
- 1-2 tablespoons heavy cream for brushing
- white sparkling sugar optional
- vanilla ice cream or whipped cream
- Prepare the Pie Dough (Morning Before Serving or Prepped the Day Before): Combine the all-purpose flour, sugar, and salt in the bowl of a stand mixer. Note: If you do not own a stand mixer, you can prepare the dough in a large food processor or by hand using a pastry cutter.
- Using the paddle attachment, mix the dry ingredients for 5 to 10 seconds over low speed. Over low speed, slowly add the cold cubed unsalted butter, a few pieces at a time, until the butter has broken into a mixture of larger and smaller size pieces (similar to ‘broken walnut pieces’). Add the vinegar and slowly add the ice water (you will most likely need to use all of it or a touch more, but this will depend on humidity) until the dough just barely holds together. It will look relatively dry and shaggy in the bowl, but if the dough can hold together when squeezed with your palm, it is ready.
- Transfer the pie to a large gallon-size Ziplock bag (this helps lessen the warmth from your hands from transferring to the dough) and using the open ends and sides of the bag, press the dough together into a ball using the heels of your hand.
- Remove the pie dough from the bag and using a sharp knife, cut the dough into two equal-sized pieces. Flatten each piece into a round disc and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or, ideally, overnight.
- Blanch the Peaches, Shape Pie Dough, and Preheat the Oven: Preheat the oven to 425°F (220°C) with a rack in the center position. Line a half sheet pan with parchment paper or foil. Set aside.
- Bring a large pot of water to a boil. Set aside a large ice bath near the stove. Using a paring knife, make a small shallow ‘X’ incision onto the bottom of each peach and carefully drop into the boiling water. Allow the peaches to blanch for roughly a minute (depending on the ripeness of your peaches) or until the skins begin to slightly peel away from the flesh. Using a skimmer or large spoon, transfer the peaches to the ice bath (this will prevent them from cooking any further) until cool enough to handle. Transfer to a paper towel-lined plate and set aside.
- Meanwhile, remove one disc of chilled pie dough from the fridge. Allow it to sit at room temperature for 5 to 10 minutes. On a well-floured countertop and using a lightly floured rolling pin, roll the dough until it roughly a 12-inch disc that is roughly ⅛-inch thick. Lift and transfer to a 9-inch pie pan (equipment note: I recommend heavy ceramic) pressing it into the edges of the pan without stretching the dough. Using a knife or kitchen scissors, trim any remaining dough overhang to just one inch. Brush off any excess flour with a pastry brush and place the pie pan in the freezer for 10 minutes or cover tightly with plastic wrap and refrigerate for up to 30 minutes. Remove the remaining pie dough disc from the fridge, unwrap, and roll into a 12-inch diameter disc that is roughly ⅛-inch thick or less. Place the dough between two sheets of plastic wrap or parchment paper and chill in the fridge while you prepare the pie filling.
- Prepare the Pie Filling: Using a pairing knife, carefully peel the skin from the blanched peaches, remove the pits, and cut into ½-inch thick wedges. Transfer the peach wedges to a large mixing bowl and add the blackberries, brown sugar, granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Toss gently to combine.
- Remove the pie pan from the freezer and add the peach blackberry filling. Remove the rolled top crust pie dough from the refrigerator and place over the fruit filling, tucking the overhang of the top crust over and then under the bottom crust overhang. Press and crimp the edges of the crust as desired.
- Using a sharp paring knife, cut several 2-inch slashes into the top crust. Set the assembled pie in the freezer to chill for 20 minutes (or alternatively, cover with plastic wrap and refrigerate for up to 1 hour). This will allow the pie dough to relax, the butter to chill, and helps prevent shrinking during baking.
- Bake: Brush the top crust with heavy cream and sprinkle with sparkling sugar and set the pan on top of the lined sheet pan. Bake for 15 minutes. Reduce the oven temperature to 400°F (205°C) and bake for an additional 15 to 20 minutes or until the pie crust is lightly golden. Reduce the heat to 350°F (175°C) and continue to bake until deeply golden brown, an additional 25 to 35 minute. The filling should be lightly bubbling. Transfer the pie to a wire rack and allow to cool for at least 2 to 3 hours before slicing. Serve slightly warm or at room temperature with vanilla ice cream or whipped cream.
Tips for Success:
- It is essential that your pie dough ingredients start/stay as chilled as possible! This ensures minimal gluten development (tenderness) and allows the butter to remain cold as it hits the hot oven (producing flaky layers). Butter that starts to melt or soften will produce a tougher crust with very little flakiness.
- A small addition of white vinegar (aka. acid) helps discourage additional gluten formation as well. If you do not have white vinegar on hand, you can substitute it with apple cider vinegar or freshly squeezed lemon juice for a similar effect. It is not an essential ingredient by any means, but doesn’t hurt!
25 Comments on “Blackberry Peach Pie”
Good recipe, but your instructions add way too many steps. If your peaches are recipe you can just put them in a bowl of hot tap water and peel with a sharp knife, the skins comes off very easy, just it ahold of an edge and pull. Also for anyone who has never made a pie you have probably scared them off with all the steps. If you want you can chill the dough put then just roll it out and put in the pie plate, no need for all the other steps. I have made pies for 50 years, never have I done all of the craziness. I just mix with a pastry cutter in a bowl add the water, form a ball and roll out on a floured board. Dusting frequently with additional flour to prevent sticking.
YUM! it’s delicious. Even better at room temperature on day 2. Absolutely perfect recipe. I baked as directed. Accidentally omitted the salt in the filling, so I slide a few dots of salted butter in through the slits on top of the pie before baking. 10/10 would make again!
Hi- I used your pie filling recipe, and it’s way too salty! Hopefully enough ice cream on top will help, but it’s our 4th of July dessert so I’m a little disappointed.
Hi Ashley! I’m really sorry to hear that. I can’t imagine the quantity listed (1/2 tsp) would make the filling insanely salty based on the amount of fruit involved – but this is entirely dependent on what kind of salt you used. I use Diamond Crystal kosher salt – if you substituted the same quantity of table salt, sea salt, or even Morton’s kosher salt, this would affect the recipe tremendously! Different kinds of salts and salt brands vary SIGNIFICANTLY in density – table salt is nearly 3 times as dense as Diamond Crystal kosher salt, which would make this filling taste 3x as salty as what it should taste like. I try to specify the kind of salt in the recipe, and should have also listed Diamond Crystal (because Morton’s and other brands are also much saltier), and will go back in to do this. I hope the ice cream tempered it! I’d love to troubleshoot if you don’t mind sharing more details.
Would a lattice crust work with this recipe?
Yes, it should. I would do a tighter lattice and make sure that you put the pie plate on a baking sheet (lined with foil perhaps) to make sure that if it bubbles at all, no juices will spill out onto the oven floor.
I assumed that the pie filling should be dotted with butter but the recipe did not say to do so.
Perhaps the recipe should be updated. Also, I blind baked the bottom crust.
I have the final freeze going right now – soon to bake the pie.
I am not rating it because it isn’t baked yet.
No, the pie filling does not need to be dotted with butter. I’ve done this on occasion, but there is no real reason to do so (you can read this article, which tested this theory: https://www.cooksillustrated.com/features/8783-should-you-top-your-fruit-pie-fillings-with) and I’ve never been able to taste the difference between those that do versus those that don’t. You’re more than welcome to blind bake too – I don’t personally bother with non-custard fruit pies. Hope it turned out well for you!
Pie = everything! I absolutely agree and is the ultimate summer time dessert. I love the pairing up of blackberries and peaches. Looks divine! And yes, can’t go wrong with a little McConnell’s or Jeni’s ice cream on top. Well done!
Blackberries and peaches is a favorite summer fruit combo for me. This pie is all kind of perfection in my eyes!! So pretty, Laura!
Thank you so much Tieghan!
This pie looks heavenly and that crust … wow! It had taken me a good while to learn that to make a good crust you need to use cold butter 🙂 I haven’t tried making it in a mixer but it sounds like a great idea!
Thank you so much Julia! It definitely took me a few years to feel comfortable with pie crust. When I started being more patient, my pies got better and better!
Oh gosh… blackberries are the bomb. That photo with the ice cream… mmmmm.
This recipe looks perfect and your pie is gorgeous!! I refuse to use shortening, too, but it’s totally not necessary- your crust looks lovely. Dying to try the blackberry peach combo now!!
Such a yummy recipe on fruits as I think. I got to know about the Blackberry Peach Pie as well. I was looking forward for such kind of info and got it from your post. Thanks for this nice allocation and carry on your updates for us…..
Robin –Haha–it really isn't too bad, you just need to work quickly 🙂 Thank you so much for your sweet words and for visiting! I really appreciate it.
This looks amazing. I must find someone to make me a pie crust. Your blog is beautiful.
Rebecca — Thank you! Means a lot.
Susan — It was a great combination and I'm glad I added them at the last minute–definitely cut the sweetness of the peaches, which was great.
This looks beautiful!!! I love pies and this combination is fantastic!!
Really beautiful photos!
Amanda — That sounds like a great combination! I definitely wanted to take advantage of all the great peaches I've been finding at farmer's markets lately–I actually got the "bruised" ones (which were incidentally in very good shape) and only paid $99 cents a pound for them. Let me know if you try it!
Laura — How ironic! Yours looks great, I'm very intrigued by your Throwdown crust. I've been very lucky with butter 🙂
Vanessa — I know what you mean, I'm lucky (or am I? haha) to have another human being around to consume some of it, so I don't eat it all. Go butter!
That pie looks delicious!! I very rarely make pie at home because I know I will eat the entire thing myself and regret it later on! I agree with you. I'm in the 100% butter group.
Your pie looks great! I just posted Peach Blackberry Pie on my blog today. I have to say I am definitely in the butter and shortening pie crust camp because of the amazing texture i can't get otherwise. Here's the link to my pie in case your interested: http://piesandplots.net/peach-blackberry-pie/
Wow what a stunning pie! My friend keeps asking me to make her an apple-peach pie, I'll have to show her this!