Whiskey Peach Blueberry Pie With A Star Anise Crust

• Star Anise Pie Crust
• 2.5 cups all-purpose flour
• 1 cup unsalted butter, cold and cubed (2 sticks)
• 1 teaspoon salt
• 3 teaspoons sugar
• 3/4 cup ice cold water
• 3 tablespoons apple cider vinegar
• 2 teaspoons ground star anise
• Whiskey Peach Blueberry Pie
• 6 peaches
• 1 cup blueberry (fresh or frozen, but I use fresh)
• 2 teaspoons lemon juice
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 3 tablespoons corn starch
• 1/2 teaspoon ground black pepper
• 2 tablespoons rye whiskey
• 1/4 teaspoon allspice
• 1/4 teaspoon ground ginger
• 3/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground star anise
• 1 egg, beaten

1. Prepare: Cube butter into 1cm pieces, and place it in a bowl in the freezer. I find that this allows the butter to get very cold before you work with it. Put the 3 tbsp apple cider vinegar into cold water, and place this into the freezer as well. Don't worry about it freezing- you will use it before it can freeze. Using a coffee grinder or spice grinder, grind up 3-4 whole star anise pieces. Set aside.
2. Combine flour, salt, sugar, and star anise.
3. Take cold butter, and using a pastry cutter, fork, or fingers, work quickly and cut butter into dry ingredients. Pea size chunks will remain, and that's completely fine.
4. Take out cider vinegar / water mixture. Using tablespoons at a time, mix it into dry ingredients until just combined. Do not overmix or knead. Add the mixture gradually - you can always add more water, but you can't take it out. The resulting dough should stick together but not be moist.
5. Separate dough into two halves. Shape into disks and wrap with plastic wrap. Place in fridge. Let dough rest for at least 1 hour.
6. Butter 9? pie dish. On a lightly floured surface, roll out dough until it is about 2? larger than your pie dish. Place onto dish. Place in fridge until filling is ready.
7. Bring a large pot of water to boil. Cut an X onto the bottom of each peach. Have a large pot of ice cold water ready. Place peaches in for 30-60 seconds. Immediately place in ice water and let them cool. When cooled, you should be able to easily peel the skin off from the X.
8. Cut peaches to 0.5-1 cm thick slices.
9. Mix dry ingredients (sugar, brown sugar, corn starch, dry anise, cinnamon, ginger, allspice, salt, black pepper).
10. Combine peach slices and blueberries with lemon juice. Add rye whiskey. Add dry ingredients and mix thoroughly. Let stand for 10 minutes.
11. Using a slotted spoon, transfer filling onto prepared pie dish.
12. Roll out other half of dough, and do a lattice or full crust (up to you), and crimp edges.
13. Place in fridge for 15 minutes.
14. Meanwhile, preheat oven to 425F.
15. Brush pie with egg wash (1 egg lightly beaten with a splash of water) and sprinkle generously with demarara sugar.
16. Bake for 20 minutes, or until crust is light golden.
17. Reduce heat to 375F, and bake for another 35-40 minutes, until filling is bubbly.

anise pie crust, allpurpose, unsalted butter, salt, sugar, water, apple cider vinegar, anise, pie, peaches, lemon juice, sugar, brown sugar, corn starch, ground black pepper, rye whiskey, allspice, ground ginger, cinnamon, salt, anise, egg

Taken from food52.com/recipes/28793-whiskey-peach-blueberry-pie-with-a-star-anise-crust (may not work)