Peachy Blueberry Pie



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


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


  1. Heat oven to 400 degrees F.
  2. Crust: 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 12-inch circle. Place pastry into Deep Dish Pie Plate. Trim pastry even with rim of pie plate.
  3. Filling: 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.
  4. 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.
  5. Bake for 45 minutes; remove foil or Pie Shield.
  6. Bake for an additional 10-15 minutes or until crust is golden brown.
  7. Remove from oven; cool at least 2 hours.
  8. Serve with ice cream, if desired.

Yield: 8 servings

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

Recipe credit: Pampered Chef