Blueberry Peach Pie

Pie Crust
2 2/3 cups all-purpose flour
3/4 tablespoon granulated sugar
3/4 teaspoon salt
1/2 cup (1 stick) chilled butter, cut into 1/2-inch pieces
1/2 cup chilled vegetable shortening, cut into pieces
1/4 to 1/2 cup ice-cold water, as needed

Place flour, sugar and salt in a food processor fitted with the steel
blade. Pulse the mixture to combine. Add butter and shortening; pulse
until the fat is evenly cut in and the mixture resembles coarse cornmeal.
Transfer mixture to a mixing bowl. Working quickly, gradually add enough
cold water while tossing and stirring with a fork so the dough just begins
to stick together. Divide dough into two equal-size portions, flatten
into rounds, wrap in plastic and chills several hours or overnight.

Filling
2 pints fresh blueberries
1 pound fresh ripe peaches or nectarines,
blanched, peeled and sliced (about 2 cups)
3/4 cup granulated sugar, or to taste
6 tablespoons all-purpose flour
Zest of 1 orange, grated
Juice of 1 orange
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 egg yolk
1 teaspoon water

Preheat oven to 400 degrees F. In a large bowl, combine all the filling
ingredients except the egg yolk and water; toss gently to mix well.
Working quickly, roll out the bottom crust. Fit it into a 9-inch glass
pie plate. Place filling into the crust, mounding it slightly in the
center. Roll out top crust. Trim the excess overhang from the bottom crust
and brush the remaining edge lightly with water. Cover the filling with
the top crust. Fold the edge of the dough under the pie, pressing well to
seal. Scallop the edge of the crust. Combine egg yolk and water. Brush the
crust with the glaze. Cut steam vents in the top crust. Place pie plate on
a baking sheet or aluminum foil to catch possible juice spills. Bake for
30 minutes. Reduce the heat to 375 degrees F, and bake an additional 20 to
30 minutes or until the juices are bubbling and the crust is golden brown.

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