Peach-And-Blueberry Pie
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INGREDIENTS PASTRY FOR 2-CRUST PIE
2 cups sifted all-purpose flour, sift before measuring
1 teaspoon salt
3/4 cup shortening
4 tablespoons ice waterFILLING
2 tablespoons lemon juice
3 cups sliced, pitted, peeled peaches, (2-1/2 pounds)
1 cup blueberries
1 cup sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon salt
2 tablespoons butter
1 egg yolkSift flour with salt into medium bowl. With pastry blender, using short, cutting motion, cut in shortening to resemble coarse cornmeal. Sprinkle with ice water, 1 tablespoon at a time, tossing with fork after each addition. Push dampened part aside. Sprinkle dry portion. (Pastry will hold together but not be sticky). Shape into ball; refrigerate in waxed paper.
Cut in half; flatten 1 half with palm of hand. On lightly floured surface, roll to an 11-inch circle; use light strokes from center to edge.
As you roll, alternate directions to shape even circle. Fold rolled pastry in half; carefully transfer to 9-inch pie plate; make sure fold is in center. Unfold pastry; fit down into pie plate - do not stretch. With knife, trim edge even with edge of pie plate.
Roll other half to an 11-inch circle. Fold in half; make several gashes near center for vents.
Sprinkle lemon juice over fruit in large bowl. Mix sugar, tapioca and salt; toss light with fruit. Let stand 15 minutes.
Turn into pastry, mounding in center. Preheat oven to 425 degrees.
Dot top of filling with butter. Carefully place pastry on top of filling, make sure fold is in center; unfold. Trim top crust 1/2-inch beyond edge of pie plate. Fold top crust under bottom crust and press together gently, to seal. Using thumb and forefinger; pinch edge on diagonal all around. Brush top with egg yolk beaten with 1 tablespoon water. Bake 45 to 50 minutes or until fruit is tender and crust is golden-brown. Cool partially on rack; serve warm.
Makes 8 servings