Prep Time 30m
Cook Time 60m
Ready Time 270m
Yield 8 servings

  • Double Crust Classic Crisco® Pie Crust
  • 3 cups peeled, sliced peaches (6 medium)
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon lemon juice
  • 2 tablespoons butter, cut into small pieces
Preparation Directions
  • Step 1Prepare recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Roll out dough for top crust into a 10-inch circle. Cut into strips 3/4-inch wide. Heat oven to 425ºF.
  • Step 2Place peaches, blackberries and blueberries in large bowl. Add sugar, cornstarch and lemon juice. Stir gently until evenly moistened. Fill prepared pie crust. Dot with butter.
  • Step 3Weave strips of dough over filling to form lattice crust, extending ends of strips beyond edge of bottom crust. Trim ends of strips even with outer edge of bottom crust. Lift edge of bottom crust folding over ends of strips. Crimp edge.
  • Step 4Bake 15 minutes. Reduce oven to 375°F. Bake an additional 35 to 45 minutes or until lightly browned. Cool at least 3 hours before cutting to allow filling to thicken.
  • TipFor Woven Lattice crust diagram, visit Go to Baker's Corner, Baking Tips, Pie Crusts, Finishing Touches for Pies.
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