Wild Blueberry-Peach Pies

Wild Blueberry-Peach Pies

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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 2 Serves 2.
When baking these individual pies, set them on a baking sheet so any juices that bubble over won't burn on the bottom of the oven.


  • 3/4 cup all-purpose flour
  • 1/8 tsp. salt
  • 1/2 tsp. plus 1 Tbs. sugar, plus more for dusting
  • 3 Tbs. chilled unsalted butter, cut into 1/2-inch
  • 2 Tbs. chilled vegetable shortening
  • 1 to 2 Tbs. ice water
  • 1 jar (13.5 oz.) wild Canadian blueberries
  • 1 small peach, peeled, pitted and cut into
      1/4-inch-thick slices
  • 1/8 tsp. cinnamon
  • 1 Tbs. heavy cream
  • Vanilla ice cream or whipped cream for serving


In the bowl of a food processor, combine the flour, salt and the 1/2 tsp. sugar and pulse once or twice to combine. Add the butter and shortening and process in short pulses to form pea-size crumbs, 20 to 30 seconds. While pulsing, add the water 1 Tbs. at a time to form large, moist crumbs, 10 to 15 seconds more. Turn the dough out onto a lightly floured surface and press together to form a ball. Divide the dough in half and press each half into a disk. Wrap tightly with plastic wrap and refrigerate for at least 1 hour.

Preheat an oven to 400°F.

In a small bowl, combine the blueberries, peach, cinnamon and the 1 Tbs. sugar and toss gently to mix. Divide the filling among two 5 1/2-inch individual pie dishes.

On a lightly floured surface, roll out each dough half, flouring as needed, to about 1/8-inch thickness. Place a rolled-out piece of dough over each of the filled pie dishes and trim the edges, leaving a 1-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Brush the tops lightly with the cream and sprinkle with a little sugar. Make 2 or 3 slits in the top of each pie. Place on a baking sheet and bake until the crust is golden and the filling is bubbling, 35 to 40 minutes.

Transfer the baking sheet to a wire rack and let the pies cool to room temperature. Serve with vanilla ice cream or whipped cream alongside.
Serves 2.
Williams-Sonoma Kitchen.
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