Peachy Blueberry Pie

Yield: 8 servings

Ingredients

Crust

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup solid vegetable shortening
• 5 to 7 tablespoons cold water

Filling

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• 2 (16 ounce) packages frozen peach slices, thawed
• 1 cup blueberries
• 1 egg
• 1 tablespoon water
• 2 teaspoons sugar (optional)
• Vanilla ice cream (optional)

Instructions

1. Heat oven to 400 degrees F.

Crust

1. Combine flour and salt in large bowl; mix well. Cut shortening into flour mixture using Pastry Blender until shortening resembles the size of small peas. Sprinkle 1 tablespoon of water over flour mixture; gently toss with a fork. Repeat until mixture is moist enough to form a ball. Divide dough in half. Lightly flour Baker's Mat. Place one ball of dough on center of mat; flatten to 1/2 inch thickness. Roll dough from center to edges, forming a 12inch circle. Place pastry into Deep Dish Pie Plate. Trim pastry even with rim of pie plate.

Filling

1. In large bowl, combine sugar, cornstarch and cinnamon; mix well. Toss peach slices with sugar mixture until evenly coated; gently stir in blueberries. Spoon peach mixture into bottom crust.
2. Add top crust. Cut four slits in top crust to allow steam to escape. Sprinkle sugar evenly over crust, if desired. Cover edge of pie with 2 to 3 inch wide strips of aluminum foil or Pie Shield.
3. Bake for 45 minutes; remove foil or Pie Shield.
4. Bake for an additional 10 to 15 minutes or until crust is golden brown.
5. Remove from oven; cool at least 2 hours.
6. Serve with ice cream, if desired.

Nutrition

Per serving: Calories 480, Total Fat 19g, Saturated Fat 5g, Cholesterol 25mg, Carbohydrate 72g, Protein 5g, Sodium 160mg, Fiber 4g

Attribution

Recipe credit: Pampered Chef