Peach and Blackberry Slab Pie

Directions

CRUST:

1. Preheat oven to 425°F.
2. Stir flour and salt in large bowl until blended.
3. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are pea sized.
4. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
5. Divide dough into two balls; one using 2/3 of the dough and the other using 1/3 of the dough.
6. Press into a flat disk and wrap each in plastic wrap. Refrigerate at least 30 minutes or overnight.
7. Roll larger dough portion on a lightly floured surface to roughly a 17×12 inch rectangle.
8. Transfer dough to a 15x10x1 inch baking sheet.
9. Gently press the dough into the pan, tucking the edges under and crimp as desired.
10. Place a piece of parchment paper in over the dough and add pie weights.
11. Bake for 10-12 minutes, then remove the weights and parchment.
12. Reduce oven temperature to 375°F.
13. Bake an additional 5-7 minutes.
14. Remove from the oven and allow to cool.
15. Take the remaining 1/3 of dough and roll out on a lightly floured surface into a rectangle.
16. Cut long, thin strips of dough.
17. Using three strips, press the ends together and braid the strips, pressing the ends together when finished. Do as many braids as you’d like for your pie.

FILLING:

1. In a large bowl, mix the berries, peaches, zest, juice, sugar, corn starch and salt.
2. Toss until well coated.
3. Pour mixture into cooled crust.
4. Top pie with braided dough, pressing the ends of the braids into the edges of the crust.
5. In a small bowl, whisk together the egg and water and brush the mixture onto the braids and the pie crust edges.
6. Sprinkle the braids with turbinado sugar.
7. Bake for 45-50 minutes or until the crust is golden brown. If the edge of the crust is browning too much, cover with foil for the last 10-15 minutes of baking.
8. Allow to cool for an hour before serving.