This one is inspired by Martha! We use her food processor method to make our pie crust too!


  • 2 cups blueberries or combination of berries

  • 1 cup sugar
  • ¼ cup cornstarch
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • Egg wash:
  • 1 egg yolk
  • 2 TBS cream


Toss fruit, sugar, cornstarch, vanilla and salt in a large bowl; set aside. Roll out half the pie crust on a floured board, 1/8” thick and 2” longer than a sided cookie sheet pan; grease pan and place the crust on the pan extending over edge as much as you can without stretching. Evenly pour in the peaches and dot top of peaches with the berries. Roll out the second half of crust and top the pie; Roll top curst and bottom together all around edge toward inside of pan and seal. Make small circle cut-outs but leave in place throughout the top crust. Whisk yolk and cream together and brush on top of pie. Bake in preheated 375ºF oven for approximately 35-45 minutes or until the center begins to bubble through the top of the crust. Let rest until cooled;  glaze with powder sugar lemon juice glaze if desired.


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