Impossible Peach Blueberry Pie

Impossible Peach Blueberry Pie-homemade buttery pie crust filled with creamy vanilla custard, fresh blueberries and sweet and juicy peaches, topped with whipped cream is perfect summer treat.

This time for my Impossible Peach Blueberry Pie, I used combo of vanilla custard, peaches and blueberries, but I added homemade pie crust as a base for delicious filling, too.

INGREDIENTS

Pie crust:

• 1 1/3 cups all-purpose flour
• ¼ teaspoon salt
• 2 teaspoons sugar
• ½ cup cold unsalted butter cut in small cubes

Filling:

• 3-4 medium peaches
• 1 ¼ cups fresh blueberries
• 3 eggs
• ¾ cup+ 2 Tablespoons whole milk
• ½ cup all-purpose flour
• ½ cup sugar
• 2.5 tablespoons unsalted butter-melted and slightly cooled
• 1 ½ teaspoons vanilla
• 2 Tablespoons sanding sugar

For serving:

• Whipped cream or vanilla ice cream

INSTRUCTIONS

1. To make the crust, in food processor pulse flour with sugar and salt, then add cubed chilled butter and pulse until it resembles coarse meal. If you don’t have the food processor use pastry blender or fork.
2. Add 2 tablespoons ice water into the mixture and pulse. If necessary, add (one by one) two more tablespoons ice water and pulse. The mixture should hold together when squeezed but do not overmix, it should look crumbly. Shape the dough into a disc and wrap, set in the fridge at least 1 hour (you can store it overnight in the fridge).
3. Dust the work surface with flour and roll out the dough to make 12-13 inches circle, transfer it in 10 inches pie dish, fold the edges and crimp with your finger. Set in the fridge while prepare the filling.
4. To make the filling, mix together eggs, milk, flour sugar, melted butter and vanilla. The mixture will be very thin.
5. Please visit Impossible Peach Blueberry Pie for full instructions.