TOPPING: Meanwhile, blend flour, brown sugar, and salt in processor. Add butter; using on/off turns, process until mixture resembles fine moist clumps. Add pecans and oats. Using on/off turns, blend until nuts are chopped.
Position rack in bottom third of oven and preheat to 400°F. Roll out dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. If necessary, trim overhang to ¾ inch. Fold overhang under and crimp edge decoratively. Spoon filling into crust. Sprinkle pecan topping evenly over peaches. Bake pie 30 minutes. Reduce oven temperature to 350°F. Continue to bake until topping is brown, juices bubble thickly, and peaches are tender when pierced with small sharp knife, about 1 hour longer. Cool pie on rack 1 hour. Serve warm or at room temperature.
There is just enough flour in the fruit filling to thicken the juices slightly. If you prefer a thicker pie filling, go ahead and add another tablespoon of flour to the fruit. Nectarines make good substitutes for the peaches, with the added benefit that they don’t need to be peeled. 8 servings
1½ pounds ripe peaches (about 6 small)
3 cups fresh blackberries
⅔ cup plus 1 tablespoon sugar
3 tablespoons unbleached all purpose flour
2 Best-Ever Pie Crust dough disks (see recipe)Heavy whipping creamVanilla ice cream
Bring large saucepan of water to boil. Drop peaches into water; cook 30 seconds. Remove with slotted spoon. Rinse peaches under cold water to cool. Slip skins off peaches, then halve, pit, and slice (yielding 3¾ to 4 cups).
Position rack in bottom third of oven and preheat to 400°F. Mix peaches, blackberries, ⅔ cup sugar, and flour in large bowl; toss to blend.
Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to ½ inch. Spoon peach filling into crust. Roll out second dough disk on lightly floured surface to 12-inch round; drape over filling. Trim dough overhang to 1½ inches. Fold edges of top and bottom crusts under, pressing to seal. Crimp edges decoratively. Brush pie with cream and sprinkle with remaining 1 tablespoon sugar. Cut one 2-inch X in center of top crust to allow steam to escape during baking. Bake until crust is golden brown, peaches are tender when pierced with small sharp knife, and juices bubble thickly through X in crust, about 1 hour 10 minutes. Cool pie on rack at least 1 hour.
DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
Serve warm or at room temperature with vanilla ice cream.
Use this pie crust for any single-crust, double-crust, or lattice-top pie. Butter gives the crust a wonderful flavor; shortening makes it tender. Makes 2 dough disks (enough for 1 double-crust pie or 1 lattice-top pie)
2½ cups unbleached all purpose flour
1½ teaspoons sugar
1 teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
½ cup non-hydrogenated solid vegetable shortening or lard, frozen, cut into ½-inch pieces
5 tablespoons (or more) ice water
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Transfer mixture to large bowl. Mix in 5 tablespoons ice water, adding more ice water by teaspoonfuls, if needed, until moist clumps form. Gather dough into ball; divide in half. Flatten each half into disk. Wrap separately in plastic and chill at least 20 minutes.
DO AHEAD: Can be made ahead and chilled up to 1 day or frozen up to 1 month. If frozen, thaw overnight in refrigerator
Let soften slightly at room temperature before rolling out.
This is blueberry pie the way it’s meant to be: pure, simple, and utterly delicious. Be sure to place a baking sheet in the bottom of the oven before putting the pie in to bake. The sheet will catch any juices that bubble out of the crust. 8 servings
Crust
2¼ cups unbleached all purpose flour
3 tablespoons sugar
1½ teaspoons baking powder
¾ teaspoon salt
6 tablespoons chilled non-hydrogenated solid vegetable shortening, cut into ½-inch pieces
3 tablespoons chilled unsalted butter, cut into ½-inch cubes
6 tablespoons (or more) ice water
Filling
4 cups fresh blueberries
1 cup pure maple syrup
¼ cup unbleached all purpose flour
¼ cup quick-cooking tapioca
4 teaspoons fresh lemon juice
CRUST: Blend flour, sugar, baking powder, and salt in processor. Add shortening and butter; using on/off turns, cut in until mixture resembles coarse meal. Mix in 6 tablespoons ice water, adding more ice water by teaspoonfuls, if needed, until moist clumps form. Gather dough together; divide into 2 pieces, 1 slightly larger than the other. Flatten each into disk. Wrap disks separately in plastic and chill 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
FILLING: Place baking sheet in bottom of oven and position rack in center; preheat to 375°F. Combine blueberries, maple syrup, flour, tapioca, and lemon juice in medium bowl; toss to blend. Let stand 15 minutes.
Roll out larger dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Pour filling into crust. Roll out smaller dough disk on floured surface to 12-inch round; arrange over filling. Press top and bottom crusts together at edge of dish to seal. Trim dough overhang to ¾ inch; fold under and crimp edge decoratively. Using small sharp knife, cut several slits in top crust to allow steam to escape during baking.
Bake pie until juices bubble thickly and crust is golden, about 1 hour. Cool pie completely on rack. Serve at room temperature.
In this pie, the blueberries are cooked separately to ensure that the filling has the perfect consistency. 8 servings
32 ounces frozen wild blueberries or regular blueberries (unthawed) or 7 cups fresh wild blueberries or regular blueberries
1 cup sugar
¼ cup cornstarch
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
2 Best-Ever Pie Crust dough disks (see recipe on page 224)Heavy whipping creamVanilla ice cream
Combine blueberries, sugar, cornstarch, lemon juice, and lemon peel in heavy large saucepan. Cook over medium heat until mixture thickens and bubbles, stirring occasionally, about 15 minutes. Continue to cook 1 minute longer, stirring constantly. Cool until warm.
DO AHEAD: Can be made 3 days ahead. Cover and refrigerate.
Position rack in bottom third of oven and preheat to 400°F. Roll out 1 dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Spoon filling into crust. Roll out remaining dough disk to 13×10-inch rectangle; cut into ¾-inch-wide strips. Arrange half of dough strips atop filling, spacing evenly. Arrange remaining dough strips at right angle atop first strips, weaving if desired, to form lattice. Brush crust edge with cream and press strips to adhere. Trim dough strips even with overhang on lower crust. Fold edge of crust up over strips, pressing gently to seal. Crimp edges decoratively. Brush lattice and edges lightly with cream.