Gingered Peach and Blueberry Pie

I like to use the native wild blueberries available on Martha’s Vineyard for this pie.  Try serving warm and topping with a scoop of vanilla bean or dulce con leche ice cream. You can substitute other fruits as available or just use peaches. 

For the pastry:

3          cups                all-purpose flour                     

1          teaspoon          salt

2          tablespoons      sugar

2                                 egg yolks

2          sticks               unsalted butter, chilled and cut into about 24 pieces

5-6       tablespoons      iced water

an egg wash made by beating 2 egg whites with 1 teaspoon water and a pinch of salt.


Place the flour, salt and sugar in the bowl of a food processor.   Mix a second or two to blend.  Add the butter pieces and pulse quickly on and off until the butter is blended into a coarse texture with the flour mixture.  Do not over blend. Mix the egg yolk with 2 tablespoons of the water and turn on the processor as you pour it in.  Continue adding and processing one tablespoon of the water at a time until the dough forms a ball. Stop the machine as soon as this happens. Remove the dough from the processor and divide into two equal portions. Flatten each in approximately six-inch rounds, and wrap in plastic wrap or waxed paper and refrigerate for at least ½ hour.

Make the filling:


2          pounds            ripe peaches, peeled, pitted, and sliced (Loosen peach skins by dropping in boiling water for one to three minutes then cooling in cold water. Skins   should slip off easily.

1          pint                 blueberries, rinsed and picked over for stems

½ -¾    cup                  sugar, depending on the sweetness of the fruit and personal taste

3          tablespoons     quick-cooking tapioca or 2- 3 tablespoons cornstarch

2          tablespoons     fresh lemon juice

2          tablespoons     unsalted butter, cut into bits

1 ½      teaspoons        grated lemon rind

½         teaspoon          cinnamon

¾         teaspoon          powdered ginger or ½ teaspoon fresh grated or minced ginger


 In a large bowl toss the peaches and the blueberries with the sugar, the tapioca, the lemon juice, the butter, the lemon rind, the cinnamon and powdered ginger. Roll out one piece of dough 1/8 inch thick and about an inch larger than a 9-inch pie plate. Fold lightly into fourths, and transfer to the pie plate.  Unfold the dough and tuck it into the dish and trim it with sharp knife to fit the edges. Pour in the filling.  Roll out the second piece of dough and fit it over the dish, crimping the edges of the bottom and top pieces together either by pinching them or by using the tines of a fork.

Brush the top of the pie with the egg wash, cut slits in the top for steam vents, and bake the pie in a preheated 375 degree oven for 50-60 minutes, or until the filling is bubbling and the top is golden.  Serve the pie warm.

Serves 8.