Saturday, October 17, 2009

PEACH BLUEBERRY PIE



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

FILLING
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. Preheat oven to 400 F. For 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 Pie Dish. Trim pastry even with rim of pie dish.

2. For 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.

3. For top crust, roll remaining dough as directed in Step 1 and place over filling. Fold top crust under bottom crust; seal and flute edges. Whisk egg and water in small bowl; brush evenly over 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. Bake 45 minutes; remove foil or Pie Shield. Bake an additional 10-15 minutes or until crust is golden brown. Remove from oven; cool at least 2 hours.

*Sometimes I use a butter crust recipe and other times I use refrigerated pie crust dough already prepared.

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