Double Berry Peach Pie

Name: Double Berry Peach Pie
Ingredients: 1/2 cup all-purpose flour; 1/8 teaspoon salt; 2 tablespoons shortening; 2 tablespoons cold water; 1/3 cup sugar; 1 tablespoon cornstarch; 1/8 teaspoon salt; 1/4 cup water; 1/2 cup chopped peeled fresh peach; 1/2 cup fresh blueberries; 1/2 cup sliced fresh strawberries; Whipped cream, optional

12 ingredients

5 steps

Ingredients

1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons shortening
2 tablespoons cold water
1/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 cup water
1/2 cup chopped peeled fresh peach
1/2 cup fresh blueberries
1/2 cup sliced fresh strawberries
Whipped cream, optional

Directions

1

In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle.
2

Roll out pastry to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
3

Bake at 450° for 5 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
4

In a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth; add peach. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in berries. Let stand for 15 minutes. Pour into crust.
5

Refrigerate for 3 hours before serving. Garnish with whipped cream if desired.