BLACKBERRY PEACH PIE
Steps:
- To make the crust, stir the flour and salt together in a medium bowl. With a fork, cut in the shortening (a small part of it may be butter) until the mixture is in even bits, about the size of peas. Put the ice water in a cup and sprinkle it over the flour by the tablespoon, stirring it in with a fork until just enough has been added so that you can put the dough lightly into a ball. HANDLE THE DOUGH AS LITTLE AS POSSIBLE--DON'T KNEAD. Wrap dough in wax paper and chill for half an hour. To prepare the fruit, combine the peach slices and blackberries in a bowl and sprinkle with sugar and corn starch. Lightly toss and allow to sit for 15 minutes to juice. Roll out half of your dough on a floured surface and press into a pie plate. Bake this bottom crust for about 10 minutes at 400 degrees. Meanwhile, roll out the other half of the crust and cut into squares (or another shape) and place on a cookie sheet. Put these cut-outs in the fridge to chill for 15 minutes. When the bottom crust has been par-baked, press down any bubbles gently with a spoon. Fill the pie with the fruit. Arrange the cut-outs on top. Brush these pieces lightly with water and sprinkle with coarse sugar. Bake the pie for 35-45 minutes at 400 degrees, until the top crust is golden and the fruit is bubbly.
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