Ingredients
2ripe peaches,peeled, pitted, sliced, not frozen
2cupsfresh strawberries,(about 300 grams) sliced, not frozen
2tbspgranulated sugar,(30 grams)
1tsppure vanilla extract
1½cupsall-purpose flour,(190 grams) spoon & leveled
3tbspgranulated sugar,(45 grams)
¼tspsalt
½cupcold unsalted butter,(1 stick or 115 grams) cubed
¼cupice water,(60 ml) plus more as needed
1egg,beaten for egg wash
additional sugar,for sprinkling
Preparation
Mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing well to coat the fruit.
Set aside and allow the mixture to soak as you prepare the crust.
Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (or your hands), cut in the butter until the mixture resembles coarse, pea-sized crumbs.
Add ¼ cup of ice water, stirring with a fork until the flour is moistened. Add up to 2 more Tablespoons of ice water if the dough seems dry.
Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
Preheat oven to 425 degrees F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
On a lightly floured surface, roll the dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
Spoon the fruit (not the juices) into the center of the dough, leaving a 2 to 3-inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary.
Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1 to 2 Tablespoons behind. Too much juice will make the dough soggy.
Brush the crust with the beaten egg and sprinkle with sugar. Bake for 25 to 35 minutes or until the crust is golden brown. Remove from the oven and allow to slightly cool before serving.
Serve warm or at room temperature.
