Nothing says “summer in Texas” like fresh peaches! We usually make cobbler to celebrate the season, but for special occasions it’s always peach and blueberry pie! Like cobbler, the filling for this pie is very simple: all you need are sliced peaches, blueberries, lemon juice, sugar, salt and butter, plus a little thickener (cornstarch or flour) to help the pie hold its shape.
For the pie crusts, I use a food processor to mix the ingredients, so they’re also quick and easy. And if I’m too lazy to make homemade, I like the prepared frozen crusts from Trader Joe’s. Either way, you’ll need two crusts: one for the bottom and one for the top, which you can do like I did above, in a lattice pattern, or in one whole piece (with slits so steam can escape).
If you have any dough left over, ball it up and roll it out again, and use cookie cutters to cut out decorations. Use a dab of water to “glue” the cutouts in place. Then, if you have time, pop the finished (uncooked) pie in the freezer for 10 minutes or so before you bake it. This little extra chill will help the pie crust and decorations hold their shape in the oven. Hope you get to try this one and happy baking!