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Peach-Blueberry Pie
Baked by Brandy Dahmm
3rd Place winner of 2012 Logan County Fair “My Favorite” Pie
Contest
Basic Shortening Pie Pastry:
2 ¾ cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup cold vegetable shortening, cut into pieces
6-8 tablespoons cold water
Combine dry ingredients, mixing well, tossing with hands. Add
shortening, cut shortening into dry ingredients with two
knives until mixture resembles coarse, dry meal. You will want
both large and small clumps in mixture. Add half of
water to pastry and mix with fork pulling up the dry ingredients
from bottom of bowl and pushing down to mix well. Add
remaining water in the two stages, mixing well until dough
coheres. Dough should feel dampish, but not wet. Divide dough
in half and refrigerate before rolling.
Filling:
3 ½ cups peaches, thickly sliced
1 ½ cups blueberries
1/3 cups plus 2 tablespoons sugar
1 tablespoon fresh lemon juice
¼ teaspoon cinnamon
dash of nutmeg
1 ½ teaspoons cornstarch
Combine peaches, blueberries, 1/3 cup sugar, lemon juice,
cinnamon and nutmeg. Toss to combine and set aside for 10
minutes.
In small bowl, combine remaining 2 tablespoons sugar and
cornstarch, then stir mixture into fruit. Turn the filling into
the
pie shell. Dot with butter and cover top with pie shell. Place
on center rack of preheated oven (400 degrees) and bake for
30 minutes. Reduce oven temperature to 375 degrees. Continue
baking for 30-35 minutes. Remove from oven and place
on wire rack. Allow pie to cool before serving. |
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