• Main
  • Recipes
  • Peach-Blueberry Pie (Tyler Florence) Recipe

Peach-Blueberry Pie (Tyler Florence) Recipe

Posted by
Rate It!
Peach-Blueberry Pie (Tyler Florence)
Add your photo!
Ingredients
10
Count
Nutrition
312
Calories
Total time
90
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven.
  2. Divide the dough in half and set one half aside; cover it with a towel or plastic wrap to keep it from drying out. On a lightly floured work surface, roll out the dough to a 10-inch round. Loosely drape the dough round over the rolling pin and transfer to a 9-inch pie pan. Press the dough over the bottom and sides of the pan. Trim the edges to about 1/2-inch.
  3. Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit into the pie shell and dot with the butter. Roll out the reserved dough to a 9 to 10-inch round and lay it over the fruit. Trim, and crimp the edges. Cut 2 or 3 (2-inch) vents in the top of the pie and brush with the egg glaze. Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the vents, 50 to 60 minutes. Cover the edges with aluminum foil if they brown too fast. Cool on a rack before serving. Serve with vanilla ice cream.
  4. Basic Pie Pastry:
  5. 2 cups all-purpose flour, plus more for rolling
  6. 3 tablespoons sugar
  7. 1/4 teaspoon salt
  8. 1 lemon, zested and finely grated
  9. 3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks
  10. 1 egg yolk
  11. 2 tablespoons ice water, plus more if needed
  12. Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.
  13. Yield: enough for 1 double-crust pie or crostata
  14. Prep Time: 20 minutes
  15. Cook Time: none
  16. Inactive Prep Time: 30 minutes
  17. Ease of preparation: intermediate
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 311.62 Kcal (1305 kJ)
Calories from fat 131.32 Kcal
% Daily Value*
Total Fat 14.59g 22%
Cholesterol 37.46mg 12%
Sodium 167.65mg 7%
Potassium 362.36mg 8%
Total Carbs 42.93g 14%
Sugars 22.07g 88%
Dietary Fiber 5.14g 21%
Protein 4.99g 10%
Vitamin C 18.1mg 30%
Iron 1.2mg 6%
Calcium 21.5mg 2%
Amount Per 100 g
Calories 121.38 Kcal (508 kJ)
Calories from fat 51.15 Kcal
% Daily Value*
Total Fat 5.68g 22%
Cholesterol 14.59mg 12%
Sodium 65.3mg 7%
Potassium 141.14mg 8%
Total Carbs 16.72g 14%
Sugars 8.6g 88%
Dietary Fiber 2g 21%
Protein 1.95g 10%
Vitamin C 7mg 30%
Iron 0.5mg 6%
Calcium 8.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top