Grandmother's Easy Peach Blueberry Pie
This fresh peach pie with blueberries is my grandmother's recipe and it makes the sweetest summer dessert you can imagine. Made with fresh peeled peaches, sweet blueberries and a simple custard to hold the fruit in a lush hug.
The easiest Peach Blueberry Pie recipe is also the best! If you like it, please give it a thumbs up! Thanks!
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Peach Blackberry Pie
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My favorite pie crust:
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PIE CRUST
- 1-prebaked 10-inch pie shell (If you want to use a 9 shell, reserve 1 cup of the thickened fruit and filling in a separate bowl and enjoy separately!). Here is a link to my pie crust video:
FILLING
- 1 cup sugar
- 4 tablespoons corn starch
- pinch of salt
- 2 tablespoons corn syrup
- 1 cup + 3 tablespoons water
- 3 tablespoons peach jello
- 1 package gelatin
- 4 cups fresh peaches, peeled and sliced
- 1 cup blackberries, cleaned
INSTRUCTIONS
In a saucepan, combine sugar, corn starch, salt, corn syrup, and 1 cup water. Stir and place over medium heat. In a separate bowl, pour a package of gelatin over 3 tablespoons water to let bloom. Raise heat on the stove and bring mixture to a low boil. Cook until thickened, 2-3 minutes.
Once thickened, remove from heat. Add bloomed gelatin and peach jello, stirring to combine. Fold in prepared peaches and blackberries.
Pour filling into a pre-baked pie shell and place in the refrigerator for 4-8 hours until completely chilled. This pie is best served with lightly whipped cream or homemade ice cream.
Mixed Berry Pie Recipe | Perfect for Summer! | with Homemade Pie Crust
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One of my favorite summertime desserts! This incredible mixed berry pie recipe is easy to make and perfect for a special occasion or a simple backyard dinner! I make it with my Homemade Pie Crust recipe and fill the inside with blueberries, blackberries and raspberries! The berry filling has just the right amount of sweetness and hint of orange flavor from orange zest. I love to enjoy this pie a la mode with a scoop of vanilla ice cream on top!
Homemade Pie Crust Video:
INGREDIENTS:
For Pie Crust:
2 2/3 cup (334 g) all-purpose flour
1/3 tsp salt
1 cup plus 2 tbsp (255 g) unsalted butter
¼ cup, plus 2 tbsp (90 ml) ice cold water
For Berry Pie:
3 cups (570 g) blueberries
3 cups (375 g) raspberries
2 cups (288 g) blackberries
¾ cup (150 g) white granulated sugar
¼ cup (30 g) cornstarch
¼ cup (31 g) all-purpose flour
1 tsp vanilla extract
1 tbsp (15 ml) lemon juice
Zest from 1 large orange
1 beaten egg, for egg wash
Sugar sprinkles
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Contents of this video:
00:00 Introductions
00:39 Homemade Pie Crust
01:15 Mixed Berry Filling
02:38 Rolling out the Dough
04:05 How to Make Lattice Top
07:43 Baking the Pie
09:51 Taste Test
#berrypie #baking #dessert #tatyanaseverydayfood
Lattice Pie Crust Blueberry Pie || Nana's Cookery
Follow on Facebook I USED LIQUID CLEANER WITH BLEACH ------NOT UNDILUTED BLEACH!!!!!!!!!
INGREDIENTS AND INSTRUCTIONS
2 CRUST PIE DOUGH-- MY RECIPE FROM U TUBE OR YOUR OWN FAVORITE
5 CUPS OF THAWED AND DRAINED FROZEN WILD BLUEBERRIES ,RESERVING 2 TBS. JUICE
3/4 CUP SUGAR
2 TBS. CORNSTARCH
2 TBS FLOUR
1/2 TSP. CINNAMON
ROLL OUT BOTTOM CRUST AND PLACE INTO PIE PLATE. DON'T FINISH THE EDGES
THAW AND DRAIN BERRIES AND PUT BERRIES IN A LARGE BOWL.
STIR DRY INGREDIENTS TOGETHER AND STIR INTO BERRIES.
ADD THE RESERVED JUICE
SPOON THE FILLING INTO THE PREPARED PIE PLATE AND SMOOTH
ROLL OUT TOP CRUST OR MAKE LATTICE CRUST AND PLACE OVER THE FILLING ,FINISHING THE TRIMMING
IF DESIRED,YOU CAN BRUSH WITH MILK,CREAM OR EGG,MILK MIXTURE AND SPRINKLE WITH COARSE SUGAR
BAKE AT 400 UNTIL GOLDEN BROWN AND BUBBLY ABOUT 40 MIN.
ENJOY!
How to Make Homemade Blueberry Pie - Easy Blueberry Pie Recipe with Lattice Crust
For the full Blueberry Pie Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
A simple blueberry pie recipe with blueberries, warm spices, lemon and an easy lattice crust. Tips for making with fresh or frozen blueberries included.
Also, you have to try our Flaky Pie Crust Recipe. You will never want to use store-bought pie crust again. Click here for the full recipe on Inspired Taste:
Thanks for watching! If you enjoyed this video, we’ve got lots more. Visit our YouTube Channel at to see them and Subscribe to keep up to date with new video uploads. - Joanne and Adam
Blueberry Lattice Pie
Get your dough just the right texture to weave into a gorgeous lattice while still being fluffy and buttery. The Pastry Beater attachment for the KitchenAid Stand Mixer helps you with the hardest parts of pastry making for perfectly pretty pies every time.
Blueberry Lattice Pie
Yield: 1 lattice crust pie
Prep Time: 20 minutes (plus 1 hour to chill dough)
Cook Time: 60 minutes
Special equipment: KitchenAid® Artisan Stand Mixer with pastry beater attachment; pie plate; pastry brush
Dough:
3 cups (360g) all-purpose flour
3 tablespoons (36g) sugar
1 teaspoon (6g) sea salt
1 cup (225g) cold unsalted butter, cut in cubes
½ cup (118ml) ice water, more or less as needed
Filling:
6 cups (1140g) fresh blueberries, washed and dried
½ cup (100g) sugar
¼ cup (32g) cornstarch
2 tablespoons (12g) orange zest
1 tablespoon (14g) butter
Fit the KitchenAid® Artisan Stand Mixer with the pastry beater. Add the flour, sugar and salt into the work bowl and turn the mixer to stir for 10 seconds. While the mixer stirs, add in the cold butter, then increase to speed 2 for one minute. Turn back to stir and then slowly drizzle in ice water in four additions, counting to two for each pour. After the last addition of water, immediately turn off the mixer. Remove the work bowl from the mixer and use your hands to gather the dough into two smooth discs. Wrap the discs in plastic wrap and chill/rest the dough for at least an hour in the refrigerator.
When dough is ready, set the oven rack to the bottom third and preheat the oven to 400°F/204°C. Wash and dry the blueberries and place them in a large bowl. In a separate bowl, mix together the cornstarch, sugar, grated orange zest, and salt. Set aside.
Lightly flour the countertop and roll one disc into a circle about ¼” thick; fit the dough into the pie plate and trim the edge of the dough leaving a 1” overhang (for crimping after you create the lattice). Roll out the second disc into the same sized circle, then cut the circle into 1” strips.
Pour the sugar mixture over the blueberries and stir to coat evenly, then pour the blueberries into the pie plate. Dot the top of the blueberries with butter. Weave the strips into a lattice top, then trim the edges of the strips and fold the strips and bottom crust edge under. Then, press the edge of the crust with a fork to seal. Brush the top of the pastry with the egg wash.
Place a sheet of tin foil on the rack below your baking rack to catch any juices that bubble out while baking. Place a foil shield over the pie (see Chef’s Notes) and bake the pie for 30 minutes. Then, reduce temperature to 350°F/176°C and bake until the crust is browned and juices are clearly bubbling through the lattice (about 25-30 minutes longer). Remove the pie shield for the last 10 minutes of baking.
Chef’s Notes:
To prevent the edge of the crust from over browning, use a foil shield (or pie guard if you have one). To make a foil shield, fold a 12-inch foil square into quarters. With scissors, cut out the center and round off edges to leave a 2-inch-wide ring. Unfold the ring and place over your pie. Remove the foil ring for the final 10 minutes of baking time.