This pie features a sweet, summery peach-blackberry filling nestled inside a classic all-butter pie crust. A decorative lattice on top makes it a crowd-pleasing dessert that is great for your next party!
Hi friends! I’ve had a rough day. Have you? Let’s fix this by starting out with some jokes.
Why did the pie go to the dentist?
To get a filling!
3.14% of sailors are Pi-rates.
The roundest knight at King Arthur’s table was Sir Cumference.
He ate too much pi!
Neither Scones & Patron nor its lovely author are responsible for any brain cells damaged by the above jokes.
Ok, so my day’s not going any better now. But you know what would make it better? Pie!
Beginning in middle school, ‘Pi Day’ was a very big deal. Math was always my best subject, and dessert was always my best friend, so I would look forward to March 14th all year! We would take the day off from learning algorithms and proving theorems to enjoy a variety of pies and read books written for an elementary school audience. Life was good.
Now, it’s been quite some time since my middle school days, and not many things have changed. I still trip over thin air, I still get inappropriately excited in the presence of small mammals, and I think I’ve actually gotten worse at dressing myself??
However, one thing that has changed is that I now bake my own pies for Pi day, rather than force my dad to pick them up from Giant on his way home from work! Yay, adulthood.*
*I still grocery shop in their kitchen on a weekly basis.
Let’s take a look at my pies through the years…
…which brings us to Pi Day 2016! I’m not entirely sure where the idea for this pie came to me. A dream? A premonition? A mirage? All plausible causes. But, all I knew is that I wanted to make a pie that was both beautiful AND delicious AND that would take all day because I needed to release some emotional tension. And the answer? This peach-blueberry lattice pie! I started with the…
All-Butter Pie Dough
Once upon a time, I worked at a lovely little bakery where the pie dough reigned supreme. People would venture from far and wide just for a taste of the flaky crust, mixed and rolled with love by the fantastic sugaristas.
The thing about this dough, though, is that it contains Crisco. JP ain’t about that life. Thus, I set out to make something just as good, but that used butter as its only fat. I scoured the internet for
years days minutes until I found this recipe from the lovely and talented Alana. Except, switcheroo – I replaced the apple cider vinegar in the crust with plain vodka! Because I was ready to get craaaazy.
Jk – maybe – but this is an old secret I learned at the bakery. You need liquid in your pie dough to bind the fat to the flour, but the problem with water is that it causes gluten to form, which takes away from the perfect, flaky crust of your dreams. Using vodka, which is only about 60% water, contributes less to gluten formation. Gluten does not form in alcohol. Thus, vodka! At the bakery we always used Aristocrat (#college), but I used what I had on hand which was Svedka. What can I say? I’m a classy dame.
Gather your ingredients:
– 1 cup butter (2 sticks)
– 2.5 cups all-purpose flour
– 1 T sugar
– 1/2 t salt
– 1/8 t cinnamon
– 1/2 cup cold water
– 2 T unflavored vodka
– Ice cubes
First, chop the butter into 1/2-inch cubes, and set these in the freezer to get extra cold. Then, combine the water and vodka in a bowl with the ice to get that mixture cold. Noticing a theme?? Everything should be cold! Next, measure out the dry ingredients in a large bowl and whisk these together.
Once your dry ingredients are ready, you will add the butter into the dry mixture and work it with either your fingers or a pastry cutter. I prefer my fingers because I feel like I have more control and also because I’m a child. Work the butter in until it is well-incorporated. The largest pieces should be pea-sized.
Now it’s time to add the liquid! Add about two tablespoons of the ICE COLD vodka-water mixture and work it in with your fingers, adding more liquid 1 tablespoon at a time until the dough just holds together and is ‘shaggy’ like Scooby Doo. Turn this dough onto the counter and bring it all together, then divide into two equal-sized rounds. Wrap each round in plastic wrap, and set in the fridge to chill for at least an hour. While you wait, get to work on the…
For this filling, you will need the following:
– 3/4 cup granulated sugar
– 3/8 cup all-purpose flour
– 1 t cinnamon
– 1 T butter
– 3 cups sliced, peeled peaches (I used canned because winter)
– 1.5 cups fresh blackberries
First, combine the sugar, flour, and cinnamon in a large bowl. Fold in the peaches and blackberries until completely coated with the dry mixture. Set this aside so that your flavors can meld.
Your pie dough probably needs to chill out a bit more, so lucky you has time to watch an episode of ‘Don’t Trust the B in Apt 23’!!!
Once your dough has chilled, you’re going to roll this sucker out. First, preheat your oven to 400F. Then, starting with one disc, roll it out until you have a disc that is about 12 inches in diameter. I am really really bad at this, and it may or may not be due to the fact that I exclusively use wine bottles as rolling pins. It’s a lifestyle choice. Anyway, once you have a disc that will fit into your pie tin, stick that sucker in there! Gently press the pie dough into the edges of the pan, using the side of your thumb so you avoid leaving fingerprints.
Now, it’s time to roll out the lattice! You’ll want to roll the dough into a circle about 1/8th-inch thick, once again. This time, you’ll use a sharp knife to cut this pie dough into strips. I cut strips of various widths, and some thin enough to braid, because I’m ~wild n’ funky~ but you can also do equal-sized strips! The world is your oyster.
Pile the peach-blackberry filling into the chilled pie crust, and spread butter chunks haphazardly over the filling. Mmmm, butter.
Now it’s time to arrange the lattice! If you’re a newbie, check out this tutorial. If you’re an old pro or a daring adventurer? Just wing it. I wung it, used a fork to crimp the edges of the crust, and it turned out like so:
Now, the final step! Beat 1 egg and use a pastry brush to spread it over the crust. You can also spread some turbinado sugar over the top for extra crunch, if you would like! Line a baking pan with aluminum foil, and place the pie on top before placing in the oven. THIS IS IMPORTANT IF YOU DON’T WANT YOUR OVEN TO CATCH ON FIRE. Friendsgiving was a difficult time. RIP pumpkin pie.
Pop this guy into the oven for 20 minutes, then turn the oven down to 375F and bake for another 30-35 minutes. Keep an eye on the oven – if the crust looks like it’s browning too quickly, you can line the edges with foil. Once that magical timer goes off, take this baby out, and… let it cool for 4 hours… (sorry)… then you can dig in! And boy, is it worth the wait.
This was gone in less than 24 hours and I have no regrets. So whether it’s pi day or not, make this now! Or get a stupid girl to make it for you. Then break her heart on Thanksgiving. It happens.