in season: blueberry-peach crostata

Pie. My mother tells me that when my father first came to the US, he discovered pie and loved it so much he ate an entire one by himself every day. Until he realized that his pants were getting tight, then he exercised tremendous restraint and cut down considerably. I, unfortunately, inherited his great love of pie, but not his admirable willpower.



My father was so fond of pie that I distinctly remember one Christmas when Brother #2 actually bought him something like 3 apple pies as his present. I can totally get behind that.



On my birthday, my co-worker Christine asked me what my favorite cake is, and I answered "Pie". She actually went all the way up to midtown to get me pie for my birthday, because she's awesome like that. And probably because she knows that no one gets between me and my pie.



This is a pie. It looks kind of flat for a pie, but it's a pie. It's got a fancier name, but it's still a pie. My sister-in-law Pam, an incredible baker, is famous for her crostatas, and this is my version of her recipe. And it's good. Recipe after the jump:

BLUEBERRY-PEACH CROSTATA
For the crust:
3/4 - 1 cup all-purpose flour (you may need more in humid climates)
1/2 cup whole wheat pastry flour
1/4 cup sugar
pinch salt
1 stick cold unsalted butter, cut into small cubes
1 egg, beaten

For the filling:
2 cups blueberries
2 medium ripe peaches, pitted and sliced thinly, peeled if desired
2 tbsp sugar plus more for sprinkling
1 tbsp flour
2 tsp pure vanilla extra

To make the dough, combine the flour, sugar, and salt in a large mixing bowl. Quickly cut in the butter until mixture resembles small peas. Add the egg and mix until the dough just comes together. Shape into a disk, wrap in plastic, and chill for about 30 minutes.

Preheat the oven to 375 degrees. Roll the chilled dough out to about 1/8 inch thickeness and transfer to a parchment lined baking sheet. Mix together the flour and sugar and sprinkle evenly on the crust, leaving 1-2 inches of border all the way around. Arrange the peach slices in the center of the crust, then mound the blueberries around the edges and in the very center. Sprinkle the vanilla and sugar over the fruit. Fold the border over the edges of the fruit. Bake in the preheated oven for 35 minutes until fruit is bubbling and crust is golden brown. Serve with whipped cream or creme fraiche.