| BERRY BERRY PEACH PIE |
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Made by Fran Ulm 1st Place My Favorite Berry Pie Contest Nevada State Fair, 2000 Pie Crust 2 cups all-purpose flour 1 teaspoon salt 2/3 cup Crisco all-vegetable shortening 5 - 7 tablespoons cold water Fruit Filling 1 -1/2 cups blackberries 1 cup blueberries 4 cups peaches, peeled and sliced 3/4 cup granulated sugar 1/4 cup flour 2 tablespoons butter For crust, sift flour and salt into large bowl; add Crisco, cutting into small crumbs. Add water to desired consistency. Roll out half of the dough on floured surface and drape across 9-inch pie pan. Roll out second half into 10-inch rectangle cut into strips; cover and reserve. For filling, place the berries and peaches in a large bowl. Mix lightly. Blend sugar and flour in small bowl; add to berry mixture and toss lightly. Pour into pastry lined pan; dot with butter. Cover with crust forming a lattice. Crimp edges. Bake for 35-45 minutes at 425ºF until nicely browned. Serve with ice cream if desired. |
