Blackberry Peach Pie Recipe

Remove the chilled butter and flour from the freezer. Working quickly, use a pastry cutter or your fingertips to incorporate the butter into the dry ingredients until it resembles small peas.

Using a spatula, slowly stir in 1/2 cup ice water. Briefly knead the dough with your hands to form a ball, adding an additional 1 tablespoon of water at a time if needed.

Place the dough on a well-floured surface, dusting with more flour as needed. Roll it out evenly into a large disc, roughly 12-13 inches in diameter, rotating the dough continuously to prevent sticking.

Fold the rolled dough into quarters and carefully transfer it to your pie dish to unfold. Use a knife or kitchen scissors to trim any overhang to about one inch.

Place the pie dish on a foil-lined baking sheet – this helps catch any juices that might bubble over and keeps your oven clean. Bake for roughly 20 minutes.

Reduce the oven temperature to 375 degrees and continue to bake for another 30-40 minutes, until the crust is a deep golden brown. If the crust starts to brown too quickly, loosely cover it with a foil tent for the remaining baking time.

Bring a medium saucepan of water to a boil. Using a paring knife, make a small 'X' on the bottom of each peach and carefully drop them into the boiling water. Let them poach for roughly 1 minute, or until the skin loosens, then immediately transfer them to a large bowl of ice water.

Once cool enough to handle, use the paring knife to carefully peel the skin from the 3 lbs peaches. Remove the pits and slice the peaches into roughly 1/3 inch slices.