Ingredients

• 1 cup Unsalted Butter cut into 1/2-inch cubes and frozen
• 1 1/2 cups Unbleached White All-Purpose Flour
• 1/2 cup Organic Buckwheat Flour
• 1 1/2 tsp Sugar
• 1 tsp Kosher Salt
• 1/4 cup Ice Water

• 1/3 cup Sugar
• 2 1/2 Tbsp Cornstarch
• 1 1/2 cups Blueberries fresh or frozen
• 1 1/2 cups Peaches fresh or frozen, cut into 1/2-inch cubes
• 1 Tbsp Lemon Juice
• 1 tsp Lemon Zest
• 1 tsp Vanilla Extract
• 1/2 tsp Ground Cinnamon

• 1 Egg
• 2 tsp Heavy Cream
• 1 Tbsp Sparkling Sugar

Instructions

1. Cut the butter into 1/2-inch cubes and place in the freezer while you prepare the other ingredients. In a stand mixer fitted with the paddle attachment, add the all purpose flour, buckwheat flour, sugar and salt. Mix on low speed to combine.
2. Scatter the frozen butter over the flour mixture. Turn the mixer to medium-low speed and mix until the butter becomes the size of peas (about 3 minutes).
3. Turn the mixer to low and stream in the ice cold water. Mix just until the dough comes together (make sure you don’t overmix the dough or your crust won’t be flaky!). Use your hands to quickly shape the dough into a disk, wrap in plastic wrap and place in the fridge for 30 minutes, or until cold.

1. While the dough is resting, make the filling. In a medium saucepan, add the sugar and cornstarch, using a spatula to combine. Add the blueberries, diced peaches, lemon juice, zest, vanilla and cinnamon to the saucepan. Mix to combine.
2. Place the saucepan on a burner set to medium-high heat and cook, stirring constantly until the mixture thickens, about 8-10 minutes (it will resemble a canned pie filling, but tastes so much better). Let the filling cool to room temperature.

1. Preheat the oven to 375°F. Remove the dough from the fridge and turn onto a work surface dusted with flour. Using a rolling pin, roll the dough to 1/4-inch thickness.
2. Using the teacup saucer (6 inches in diameter) and a paring knife, cut a circle of dough and move to the sheet pan lined with parchment paper. Repeat the process, re-rolling the dough as necessary, until you have 8 rounds. Evenly space 4 rounds of dough on each sheet pan.
3. Divide the filling evenly among the 8 rounds, placing about 2 tablespoons of filling in the center of each circle. Fold the dough to create a half circle. Using a fork dusted with flour, press along the edges of the dough to tightly seal the pastry. Using the paring knife, slice three small vents on the top of each pie.
4. Beat egg and heavy cream in a small bowl. Brush each pie with the egg mixture and sprinkle with the sparkling sugar. (Note: If the dough seems sticky and warm at this point, refrigerate the pies until chilled and firm, 15-20 minutes). Bake the pies for 25-30 minutes, until they’re a light golden brown and firm to the tough. Let cool for 20 minutes before serving.