Peach and Blueberry Pie

Yes, more blueberries and peaches! Can't get enough.  The thing with buying a big basket of peaches is you have to wait for days until they ripen, and then you can't eat them fast enough before they spoil.
Oh well - guess I have to make another pie!

This was probably my best pie crust ever....I'm not sure what I did differently this time....(or what I didn't do) or maybe practice makes perfect.

Peach and Blueberry Pie 

filling
1 pint fresh blueberries
5 ripe peaches, peeled and sliced
1 cup sugar
1/4 cup flour
pinch of salt
juice from 1/2 lemon or 1 tbsp lemon juice

pastry
2 cups all purpose flour, sifted
3/4 cup vegetable shortening, cold
4-6 tbsp ice cold water

Rinse the blueberries and set aside.  To make the
pastry, sift 2 cups all purpose flour into a medium bowl, then add cubes of shortening.  Using a pastry cutter, combine flour and shortening together. Add 4 tbsp ice cold water, and continue to blend.  Add more water as necessary (1 -2 tbsp) to create the right consistency of dough.   It should be slightly sticky and crumbly at the same time.  Using your hands, gather dough into a ball, touching as little as possible (dough needs to stay cold). Separate dough into two halves, wrap in plastic wrap and put in the fridge for 30 minutes, and up to 2 days.



When dough has chilled, take one half and roll out onto a lightly floured surface.   Flip into a pie plate and put into the fridge to chill.   Add the sugar, flour, and lemon juice to the blueberries and peach slices and mix gently until covered in the sugar/flour mixture.  Remove pie crust from fridge and pour fruit mixture into crust.  Remove the second half of pastry and roll out onto a lightly floured surface. Flip on top of pie and pinch together.  Brush lightly with an egg wash, and bake at 425 degrees for 30 minutes, then reduce heat to 375 degrees for another 30 minutes or until nicely browned and fruit is bubbling out the sides.