Double Berry Peach Pie

• 1/2 cup all-purpose flour
• 1/8 teaspoon salt
• 2 tablespoons shortening
• 2 tablespoons cold water
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1/4 cup water
• 1/2 cup chopped peeled fresh peach
• 1/2 cup fresh blueberries
• 1/2 cup sliced fresh strawberries
• Whipped cream, optional

1. 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.
2. 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.
3. Bake at 450u0b0 for 5 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
4. 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.
5. Refrigerate for 3 hours before serving. Garnish with whipped cream if desired.

allpurpose, salt, shortening, cold water, sugar, cornstarch, salt, water, peach, fresh blueberries, fresh strawberries, cream

Taken from www.tasteofhome.com/recipes/double-berry-peach-pie/ (may not work)