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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 450° 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.

Nutrition Facts

1/2 pie (calculated without whipped cream): 418 calories, 13g fat (3g saturated fat), 0 cholesterol, 297mg sodium, 73g carbohydrate (43g sugars, 3g fiber), 4g protein.


Average Rating:
  • Shirley
    Nov 25, 2018
    That pie looks like a good lunch!
  • mrusten
    Jun 6, 2013

    I used ready pastry (you buy in the supermarket) and the taste was great. Very easy to do and delicious.

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