Description
A masterclass in summer baking, featuring a buttery, flaky crust filled with a perfectly balanced blend of juicy strawberries and ripe peaches.
Ingredients
Scale
- 2.5 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 3 cups fresh strawberries, sliced
- 3 cups fresh peaches, peeled and sliced
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Ice water as needed
Instructions
- Pulse flour and cold butter until pea-sized crumbs form.
- Add ice water slowly until dough just holds together; chill for 1 hour.
- Mix strawberries, peaches, sugar, cornstarch, and lemon juice in a large bowl.
- Roll out half the dough and fit into a 9-inch pie pan.
- Fill the crust with the fruit mixture and top with the remaining rolled dough.
- Crimp edges and cut steam vents in the top crust.
- Bake at 400F for 15 minutes, then reduce to 375F and bake for another 35 minutes.
- Cool completely before serving.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American