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Homemade blackberry peach pie that tastes like a big slice of home! All butter, flakey pie crust perfectly compliments this warm, brown sugary peach filling- with an added surprise of fresh blackberries for the perfect summer dessert!

The Secret to the Best Pie Crust

The secret to making the best pie crust is to coat a portion of the flour with cold butter before adding in the rest of your flour. This simple step guarantees a super flaky, light pie crust. Gluten forms when you mix flour and water. We want some gluten for structure, but too much will make your crust tough, dense, and less flaky.

Our tried and true pie crust recipe mixes a portion of the flour with our butter first. You can think about it as if we are giving the flour a butter raincoat, which make it difficult for the flour coated in butter to absorb water. In other words, it helps prevent too much gluten development. Less gluten = flakier and more tender pie crusts.

Great pie crust is light enough to flake and doesn’t turn soggy from juicy fillings.

Course: Dessert
Servings: 12
Prep time: 1.5 hours
Cooking Time: 40 mins
Cuisine: American



2 ½ cups (325g) all-purpose flour

1 teaspoon kosher salt or use 1/2 teaspoon fine sea salt

1 tablespoon sugar, optional

1 cup (230g) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)

4 to 8 tablespoons ice water, or more as needed


1/2 cup sugar

1/4 cup packed brown sugar

4-1/2 cups sliced peeled peaches

Dough for double-crust pie

3 tablespoons cornstarch

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

2 teaspoons lemon juice

1 tablespoon butter

Blackberries, to top peaches


  1. Add 1 ½ cups flour, salt, and sugar to a medium bowl. Stir 2 to 3 times until combined.

  2. Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.

  3. Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 – 2 minutes.

  4. Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).

  5. Sprinkle ice water over the mixture — start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.

  6. Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into disks. Wrap each disk with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

  7. Once ready to use, roll 1 half of pie dough to a 1/8-in.-thick circle on a lightly floured surface; transfer to a 9-in. pie plate or iron skillet. Trim even with rim. Refrigerate while preparing filling.


  1. In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour.

  2. Once time is up, drain peaches, reserving juice.

  3. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes.

  4. Remove from the heat; stir in lemon juice and butter.

  5. Gently fold in peaches.

  6. Pour filling into prepared bottom crust, top with blackberries as desired.


  1. Preheat oven to 400°.

  2. Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack.

  3. If desired, serve with vanilla ice cream.



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