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Peachy Blueberry Pie

2 1/4   cups all-purpose flour
1/2   teaspoon salt
3/4   cup solid vegetable shortening
5-7   tablespoons cold water
1/2   cup sugar
2   tablespoons cornstarch
1/4   teaspoon ground cinnamon
2   packages (16 ounces each) frozen peach slices, thawed
1   cup blueberries
1   egg
1   tablespoon water
2   teaspoons sugar (optional)
   Vanilla ice cream (optional)
  1. Preheat oven to 400°F. For crust, combine flour and salt in large bowl; mix well. Cut shortening into flour mixture using Pastry Blender until shortening resembles the size of small peas. Sprinkle 1 tablespoon of water over flour mixture; gently toss with a fork. Repeat until mixture is moist enough to form a ball. Divide dough in half. Lightly flour Baker's Mat. Place one ball of dough on center of mat; flatten to 1/2-inch thickness. Roll dough from center to edges, forming a 12-inch circle. Place pastry into Deep Dish Pie Plate. Trim pastry even with rim of pie plate.
  2. For filling, in large bowl, combine sugar, cornstarch and cinnamon; mix well. Toss peach slices with sugar mixture until evenly coated; gently stir in blueberries. Spoon peach mixture into bottom crust.
  3. For top crust, roll remaining dough as directed in Step 1 and place over filling. Fold top crust under bottom crust; seal and flute edges. Whisk egg and water in small bowl; brush evenly over crust. Cut four slits in top crust to allow steam to escape. Sprinkle sugar evenly over crust, if desired. Cover edge of pie with 2- to 3-inch-wide strips of aluminum foil or Pie Shield. Bake 45 minutes; remove foil or Pie Shield. Bake an additional 10-15 minutes or until crust is golden brown. Remove from oven; cool at least 2 hours. Serve with ice cream, if desired.

Yield: 8 servings

Nutrients per serving: Calories 480, Total Fat 19 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 72 g, Protein 5 g, Sodium 160 mg, Fiber 4 g