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Writer's pictureFrancesca Loomis

Berry and Peach Pie

Updated: May 8, 2020

For some it's football season, for me it's pie season. This was the perfect end-of-summer-beginning-of-fall-pie, and I was very happy to share it with friends. I was told that this pie had just the right amount of sweet and tartness to it, and a scoop of vanilla ice cream really pairs nicely. Who eats pie without ice cream anyways, right?

Here's something I learned: DON'T try a new recipes AND a new technique (lattice) at the same time. It looked so easy in the Instagram video, but when I actually had to do it, I just couldn't figure it out... I won't let one pie be the end of it, I'm sure there will be many more pies to attempt a lattice on (scroll through the gallery, I've since updated this post!).

The pie dough is, obviously, the same one I use for all of my pies. As a refresher and for the newbies to my website, I will re-post it for you in this post.

Servings: 1 9-inch pie

Ingredients (pie dough):

2 cups flour 3/4 tsp salt 2/3 cups Crisco 6-7 tbsp COLD water

Ingredients (filling):

2 lbs assorted fruit. I used blueberries, strawberries and peaches

1/2 cup brown sugar

2 tbsp fresh lemon juice

1/4 cup cornstarch

1/2 tsp salt

1 egg mixed with 2 tsp cream or water*

Turbinado (raw cane) sugar


*To make a vegan egg wash, combine 2 tbsp of unsweetened almond milk + 1 tbsp maple syrup

Directions (pie dough):

Combine flour and salt in a medium bowl and blend with a fork. Add 2/3 cups Crisco and blend with a pie cutter or two knives cutting away from each other until small pebble-like balls for. Add 6 tbs water and mix. If the dough is too dry, add 1 more tbs of water. If it's too wet, gradually add flour.

Split the dough into two balls, one slightly larger than the other. On a floured surface, roll out the larger ball into a circle so it fits on the bottom of your pie plate and hangs over the edge. Roll out the second ball of dough and set aside.

Directions (filling):

Begin by chopping your fruits (for peaches and strawberries you will want thin slivers). Place fruit, brown sugar and lemon juice in a large pot over medium heat. Stir and let the fruit cook just before the berries start to burst, 5-7 minutes. Take off of heat and add cornstarch and salt and let the filling cool completely before using. Preheat oven to 400. Pour cooled filling into pie plate so it just sits at the top edge (you don't want it to go over the edge of your plate). Cover your pie with the second piece of dough, crimp the edges, cut off excess dough, and cut 4, 2" slits into the top. Brush egg mixture over the top and sprinkle with 1-2 tbsp of Turbinado sugar. Bake for 45-50 minutes or until filling boils. Warning: your filling may spill over the edge!


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