1/2 cup (1 stick) chilled butter, cut into
1/2 cup chilled vegetable shortening, cut into pieces
to 1/2 cup ice-cold water, as needed
2 pints fresh blueberries
1 pound fresh ripe peaches
or nectarines, blanched, peeled and sliced (about 2 cups)
3/4 cup granulated sugar, or to taste
6 tablespoons all-purpose flour
of 1 orange, grated
Juice of 1 orange
1/4 teaspoon ground cinnamon
teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 teaspoon water
Place flour, sugar and salt in a food processor fitted with the steel blade.
Pulse the mixture to combine.
Add butter and shortening; pulse until the fat is
evenly cut in and the mixture resembles coarse cornmeal.
Transfer mixture to a mixing
bowl. Working quickly, gradually add enough cold water while tossing and stirring
with a fork so the dough just begins to stick together. Divide dough into two equal-size
portions, flatten into rounds, wrap in plastic and chills several hours or overnight.
Filling: Heat oven to 400 degrees F.
In a large bowl, combine all the filling ingredients except the egg yolk and
water; toss gently to mix well.
Working quickly, roll out the bottom crust. Fit
it into a 9-inch glass pie plate. Place filling into the crust, mounding it slightly
in the center.
Roll out top crust. Trim the excess overhang from the bottom crust and brush
the remaining edge lightly with water. Cover the filling with the top crust. Fold
the edge of the dough under the pie, pressing well to seal. Scallop the edge of
Combine egg yolk and water. Brush the crust with the glaze. Cut steam vents in
the top crust.
Place pie plate on a baking sheet or aluminum foil to catch possible
juice spills. Bake for 30 minutes.
Reduce the heat to 375 degrees F, and bake an additional 20 to 30 minutes or
until the juices are bubbling and the crust is golden brown.