Peach Blueberry Crumb Pie

Directions

Preheat the oven to 350 degrees F.

Follow the directions for the all-butter version of Perfect Pie Crust but halve the recipe and chill the dough for an hour so it firms up. Let it sit at room temperature until it’s pliable enough to roll out—in a hot kitchen in the summer this can happen in as quickly as 5 to 10 minutes.

Using a lightly floured rolling pin, roll the dough out to a rough circle the size of a standard 9-inch pie pan. Carefully fit the dough into the pan. Return the pie crust to the fridge for 10 to 15 minutes while you make filling to keep it cold.

Combine the peaches and blueberries in a large bowl. Add the sugar, lemon juice, and cornstarch, tossing gently to combine with a wooden spoon or rubber spatula. Let it sit for a few minutes while you work on the crumbs.

In a small bowl, combine the flour, brown sugar, pinch of salt, and ground ginger with a fork, breaking up any clumps of brown sugar as you go. Add the melted butter and combine until all the flour is incorporated. Using your clean hands, bring together the ingredients so the butter has evenly distributed, and you’ll naturally start to form crumbs.

Remove the chilled pie from the fridge and add the fruit filling, spreading evenly to fill the crust. Sprinkle the crumb topping over the pie. It will be mostly covered with crumbs and they will be delightfully irregular in size.

Bake for 45 to 50 minutes at 350 degrees F and then turn the oven up to 450 degrees F for an additional 5 to 10 minutes until the top is brown and the pie is bubbling. Remove from the oven to a cooling rack, and wait for about 2 very long hours to cool before slicing. This pie will keep in the refrigerator for about a week, although the crust will get a little dried out. It takes kindly to a gentle reheating in the microwave or a low oven for about 15 minutes, straight from the fridge.