It is summer, which means it is time for some homemade pie! The peaches at the farmers market looked amazing this week and our blueberries have never done so well. We have been having fun going out each evening and filling our hands with fresh blueberries when we water the garden, but we still have several bowlfuls of berries leftover!

It was a great excuse to bake up a fresh blueberry peach pie (see our family recipe at the bottom of the post) in one of our handmade ceramic pie plates. Plus we got to try out our new hand turned rolling pins – these exquisite rolling pins are made in Vermont by skilled woodworkers and the handles are just beautiful. Made of cherry, maple or walnut, these are rolling pins that you will keep in the family for generations.

The pie plates (shown here in Spruce Green – a staff favorite!) are really terrific – they are hand thrown and glazed beautifully plus they are a dream to bake in and clean up is a breeze.

The rolling pins are old fashioned, one piece rolling pins (the handles do not rotate like commercially made rolling pins) – and the ends are sculpted into (4) distinctive shapes. Shown here is the Large Beehive (Cherry wood) – the design is also available in maple and a gorgeous walnut. The colors and grain change due to natural variations in the wood. They are made in two sizes – we used the large size, but the small size is so cute!

We used a basic pate sucree for the dough (recipe also below) – and rolled it out on a silpat mat. Cleanup is easy – just wipe with a damp cloth – don’t use soap (it will dry out your wood) and for maintenance rub a food safe oil on the pin after each use to keep it looking its best.

Enjoy a slice of this summer fruit pie with a generous scoop of vanilla bean ice cream! The gentle curves of the pie plate rim create an attractive slice – but take a picture because the pie may not last long on your dessert plate (this is a really good recipe!).Planning on taking dessert to a party? Try one of our pie boxes – these handmade and cute wooden boxes help transport your pie safely (especially with one of the leather pie straps available to use with the box). Watch people ooh and ahh when you push the lid open to reveal the homemade pie inside – so fun!

Pate Sucree

Ingredients:

• 2 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into half inch pieces
• 2 large egg yolks
• 1/4 cup ice water

1. Pour flour and sugar in food processor and once combined, add butter and mix until it resembles coarse meal, 10 to 20 seconds

2. In a separate bowl, beat egg yolks and add ice water. While processor is mixing, in a smooth and steady motion, add egg yolks into the feed tube. Mix until dough stays together without being wet or sticky, try not to exceed 30 seconds. To check if your dough is up to par, squeeze a small handful together, if crumbly, add more ice water; 1 teaspoon at a time

3. Separate dough into two equal parts, roll out each ball flat and wrap in plastic. Throw in the fridge and chill for an hour. (Dough may be stored up to 1 month)

blueberry peach pie

• 1 batch of pie dough (see recipe above for pate sucree)
• flour for dusting work surface
• 6 ripe, medium sized peaches (about 6 cups when sliced)
• 1 cup fresh blueberries
• 1 tablespoon fresh juice from one lemon
• 1 cup(7 ounces) plus 1 tablespoon sugar
• pinch ground cinnamon
• pinch nutmeg
• 3-5 tablespoons potato starch

1. Roll out one part of dough to fill the pie plate. Roll out separate dough and cut into strips for lattice.

2. Heat oven to 500°. Cut the peaches into slices and mix with lemon juice, 1 cup sugar, a pinch of ground cinnamon, nutmeg and potato starch.

3. Lower oven temperature to 425°. Fill pie plate with fruit mixture and arrange lattice strips on top, place pie on baking sheet and bake until the crust is set and begins to brown, 25 to 30 minutes. Turn the pie and change the over temperature to 375°. Continue baking until the crust is rich golden brown and the juices begin to bubble, 25 to 30 minutes longer. Cool the pie for at least 2 hours before serving.