Rustic Pie with Peaches and Blackberries

 After a recent trip to the farmers market for a basket of peaches to make jam, I saw they also had local blackberries in.  Oh, I love summer!  And while cutting the peaches for the jam, I just knew I was going to have to make a dessert too - and I was feeling like a pie. But it was going to have to be quick, because I also had dinner to cook!

 When my grandparents visited last year, my grandma asked if I enjoyed making pies.  Yes, but I could not find the perfect butter pie crust and ended up with too many flops too frequently.  Well, my grandma told me she would come up with something and a week later I had a recipe in the mail.  Since then I've used this all butter pie crust recipe numerous times, and it's delicious and perfect.  And special too since every time I pull it out it makes me think of her. 

I love baking pies, but when I'm in a hurry, I'll make a rustic pie which uses only one crust, instead of two.  Once rolled out, you plop your fruit in the middle and simply fold up the sides.  Don't worry about perfect edges! 

In this case, I make the pie crust first before combining the fruit mixture so that it doesn't allow time for the peaches and blackberries to get juicy before it heads into the oven.

 It may not be as pretty (hence the word rustic), but it's definitely just as delicious! 

As a final note, I try to cut our sugar down whenever possible, so my pie had minimal sugar.  If you're feeling like you need it a little sweeter, you may want to add more sugar.  I find that using less sugar allows the natural sweetness and flavor of fresh fruit to shine through and with homemade whipped cream on top, it's a perfect quick summer dessert.  Hope you enjoy!  

Rustic Pie with Peaches and Blackberries 
Makes 6 slices

All Butter Pie Crust (makes one 9" crust)

1 cup all-purpose flour

1/8 tsp salt

1/3 cup butter (I used organic salted), cut into slices
1/4 cup cold water

Preheat oven to 425 degrees.  Combine flour and salt in a bowl.  Using a pastry cutter or your fingers, add butter to flour until blended and fine textured.  Add 1/4 (less if it is enough) cup cold water, one Tbsp at a time while mixing with a fork until it can be gathered into a ball.  Roll out the dough with a rolling pin on a lightly floured surface.  Place a piece of parchment paper on a cookie sheet and gently lift the dough and lay it flat on the paper. 

Peaches and Blackberries Fruit Filling
 3 small peaches, sliced
1 cup blackberries
1 Tbsp all-purpose flour
1/2 Tbsp fresh lemon juice
1/4 cup sugar

Mix together peaches, blackberries, flour, lemon juice and sugar. Place fruit mixture in the middle of the pie dough.

Fold the edges of the pie dough over the fruit.  Sprinkle course sugar over the top if desired.  Bake for 30-35 minutes until crust is lightly golden brown and fruit mixture is bubbling.