DOUBLE BERRY PEACH PIE

Double Berry Peach Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 13

1/2 cup(s) all-purpose flour
1/8 teaspoon(s) salt
2 tablespoon(s) shortening
2 tablespoon(s) cold water
FOR THE FILLING
1/3 cup(s) sugar
1 tablespoon(s) cornstarch
1/8 teaspoon(s) salt
1/4 cup(s) water
1/2 cup(s) chopped peeled fresh peach
1/2 cup(s) fresh blueberries
1/2 cup(s) sliced fresh strawberries
- whipped cream, optional

Steps:

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. 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.
Bake at 450° for 5 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
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. Refrigerate for 3 hours before serving. Garnish with whipped cream if desired.