Peach and Blueberry Pie

Ingredients

For 12 servings

• •1.666666666666667 tasse (208 g) all-purpose flour
• •1 c. à café Diamond Crystal or ½ tsp. Morton kosher salt
• •0.25 c. à café baking powder
• •2 oz (56 g) chilled cream cheese, cut into 1" pieces
• •10 c. à soupe (140 g) chilled unsalted butter, sliced ½" thick
• •Rice flour or all-purpose flour (for surface)
• •Zest and juice of 1 large lemon
• •2.25 lb barely ripe peaches (about 7 large), each cut into 8 wedges
• •1 tasse (200 g) granulated sugar
• •3 c. à soupe unsalted butter
• •1 c. à café Diamond Crystal or ½ tsp. Morton kosher salt
• •1 c. à café ground cardamom
• •0.25 c. à café freshly grated nutmeg
• •0.25 tasse cornstarch
• •8 oz fresh blueberries
• •0.5 tasse (62 g) all-purpose flour
• •0.25 tasse (packed; 50 g) dark brown sugar
• •1 c. à café ground cardamom
• •0.5 c. à café Diamond Crystal or ¼ tsp. Morton kosher salt
• •0.125 c. à café baking powder
• •4 c. à soupe unsalted butter, room temperature, cut into small pieces
• •Rice flour or all-purpose flour (for surface)

Method

1. 1.Dough
2. 2.Whisk 1⅔ cups (208 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. baking powder in a large bowl to combine. Add 2 oz. (56 g) chilled cream cheese, cut into 1" pieces, and rub into dry ingredients with your fingers until incorporated (mixture will look very shaggy). Add 10 Tbsp. (140 g) chilled unsalted butter, sliced ½" thick, and toss to coat in flour, then smash into smaller, flatter pieces (about chickpea-size).
3. 3.Make a well in the center and pour in ¼ cup (60 g) ice water. Toss mixture with a fork or your hands to distribute, then knead in bowl a couple times to bring dough together (some dry bits may remain).
4. 4.Turn out dough onto a surface lightly dusted with rice flour or all-purpose flour; dust top of dough with flour. Roll out to a ½"-thick rectangle. Fold dough in half, rotate 90°, and fold in half again. Roll out again to a ½"-thick rectangle and repeat folding process, dusting with more flour as needed to prevent sticking. Pat into a ½"-thick disk and wrap tightly in plastic. Chill at least 2 hours and, preferably, up to 12 hours. Do Ahead: Dough can be made 1 month ahead. Double wrap disk in plastic and freeze instead of chilling. Thaw overnight in refrigerator before using.
5. 5.Filling
6. 6.Combine zest and juice of 1 large lemon, 2¼ lb. barely ripe peaches (about 7 large), each cut into 8 wedges, 1 cup (200 g) granulated sugar, 3 Tbsp. unsalted butter, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. ground cardamom, and ¼ tsp. freshly grated nutmeg in large Dutch oven or other heavy pot over medium. Cover and cook, stirring occasionally with a heatproof rubber spatula, until sugar is dissolved and peaches have softened slightly but still retain their shape and released a generous amount of liquid, 15–18 minutes. Using spatula, smash about half of the peaches into small pieces (about almond-size).
7. 7.Stir ¼ cup cornstarch and 3 Tbsp. cool water in a small bowl until cornstarch is dissolved. Pour into peach mixture and cook, gently stirring often, until filling bubbles and thickens significantly, about 3 minutes. Transfer filling to a large bowl and stir in 8 oz. fresh blueberries; let cool. Cover with a lid or a large plate and chill until cold, at least 2 hours. Do Ahead: Filling can be made 2 days ahead. Keep chilled.
8. 8.Streusel and Assembly
9. 9.Stir ½ cup (62 g) all-purpose flour, ¼ cup (packed; 50 g) dark brown sugar, 1 tsp. ground cardamom, ½ tsp. Diamond Crystal kosher salt or ¼ tsp. Morton kosher salt, and ⅛ tsp. baking powder in a small bowl to combine. Add 4 Tbsp. unsalted butter, room temperature, cut into small pieces, and rub butter into dry ingredients with your fingers until pea-size lumps form. Cover streusel and chill until ready to use.
10. 10.Remove dough from refrigerator and let sit at room temperature 5 minutes.
11. 11.Unwrap and roll out dough on a surface lightly dusted with rice flour or all-purpose flour to about a 12" round about ⅛" thick. Brush excess flour from dough and transfer to a 9"-diameter pie pan, preferably metal. Lift edges and allow dough to slump down into pan, then press dough firmly into bottom and sides. Trim, leaving about 1" overhang. Fold overhang under to make dough flush with edges of pan and press firmly to seal; crimp edges as desired. Prick bottom and sides of dough several times with a fork. Chill 15 minutes.
12. 12.Place a rack in lower third of oven; preheat to 375°. Place crust on a parchment-lined rimmed baking sheet. Crumple up 2 sheets of parchment paper, then unfold and use to line crust. Fill with pie weights or dried beans (they should fill to the edges). Bake crust until edges are golden brown and bottom is opaque (carefully lift parchment to check), 30–35 minutes. Remove from oven; reduce oven temperature to 350°. Lift out parchment and weights. Return crust to oven and continue to bake until bottom and sides are evenly golden brown all over, 20–25 minutes longer.
13. 13.Spoon filling into crust and top with streusel, covering filling evenly. Bake until filling is bubbling up through streusel and streusel is golden, 50–60 minutes. Transfer pie pan to a wire rack and let pie cool in pan, at least 4 hours. Do Ahead: Streusel can be made 1 week ahead; keep chilled, or freeze in an airtight container up to 1 month. Pie can be baked 1 day ahead; cover and chill.