Blueberry and Peach Pie

Look at all the blueberry juice that just bubbled over the side! It looks so good! When Roger came downstairs this morning he said I was just being mean. Why would I make a pie with blueberries when he doesn't like blueberries? Well, my philosophy about cooking is to try all kinds of things and decide afterwards if I don't like it. I'll ease my husband and children into different foods by introducing them over and over again. This pie had a happy ending (well, not if you are the pie). Roger took one taste from my fork and asked me to dish him up a slice, too.

Ingredients for the crust:
2c flour
1/2c sugar
1t salt
2/3c butter, softened to room temp
6T cold water

Ingredients for the Filling:
1 1/2c sugar
5T quick cooking Tapioca
1/2t salt
3lbs peaches, peeled and sliced
12 oz blueberries (about 2 cups)
3T lemon juice (about 1 lemon)
2T cold butter, cut into small pieces
Preheat oven at 425˚F.

Pie Crust:
Mix the dry ingredients. Cut butter into dry ingredients using a pantry cutter. Add water and mix lightly. Don't kneed it too much. Divide into top and bottom, wrap in plastic, and refrigerate for 30 minutes.

Filling:
Mix together the sugar, tapioca, and salt. Add peaches, blueberries,and lemon juice. Mix together.

Lightly flour a rolling pin and roll out your bottom crust to a 12 inch round. Spray pie pan with Pam. Add bottom crust. Pour in filling and dot filling with cold butter.

Roll out the remaining crust, also into a 12 inch round. Put over the pie. Trim the excess around the edges and crimp edges. Cut little vents into the top crust. Brush top crust with water and sprinkle with a little sugar.

Set the pie pan on a rimmed cookie sheet to protect your stove from the overflow. Bake at 425˚F for 20 minutes, then lower temperature to 350 F and bake for another 25-30 minutes.