There's nothing humble about the ingredients — delicious peaches and berries — but the simple shaping method for the crust keeps this pie from taking on airs!
To make the crust: Whisk together the dry ingredients, and cut in the vegetable shortening and butter.
Whisk the egg and water together, then sprinkle over the flour mixture.
Knead together, adding a bit of extra water to make the dough cohesive, if necessary.
Form the dough into a disk, wrap it well, and refrigerate for 30 minutes.
To make the filling: Toss the berries and peaches with the sugar and enhancer or flour. If the berries are frozen, don't thaw them. If they're dry (like blueberries), run them under water first; this makes it easier to combine them thoroughly with the sugar/thickener mixture.
To assemble the pie: Roll the crust into a 13" to 14" round, and transfer it to a pizza pan or baking sheet.
Mound the sugared fruit in the center of the crust, leaving about a 3 1/2" margin of bare crust all the way around.
Fold the crust up over the fruit, pinching or pleating as you go, leaving 5" or so of fruit exposed in the center.
Spritz the crust with water and sprinkle with sparkling white sugar, if desired.
Bake the pie in a preheated 425°F oven for about 35 minutes, or until the filling is bubbling and the edges of the crust are brown.
Remove it from the oven, and cool for 15 to 30 minutes before cutting into wedges.
Store, covered, in the refrigerator for 3 days.
Flour, cornstarch, tapioca, ClearJel… how much thickener should you use? For a practical look at all the options, see our Fruit Pie Thickeners Guide.
Want to temper the sweetness of this pie by reducing its sugar? See how in our blog article, How to reduce sugar in pie.
If you’re not a fan of vegetable shortening, be sure to check out our recipes for All-Butter Pie Crust, Brown Butter Pie Crust, and No-Roll Pie Crust.
Let King Arthur's pastry pros show you how to bake your best pie ever: from flaky crust to perfect filling, we can help! Check out our Pie Baking Guide now.
