Peach-Blueberry Slab Pie

By efriend

Ingredients

• 3 1/4 cups flour
• 1 tsp. salt
• 1 cup butter (or 1/2 cup butter and 1/2 cup shortening)
• 1 egg yolk
• Milk
• 1/2 cup sugar
• 3 Tbsp. cornstarch
• 5 cups sliced peaches
• 3 cups blueberries, fresh or frozen (if frozen, do not thaw)
• 1 recipe Vanilla Glaze (below)

Details

Adapted from heartbreakrecoverykitchen.files.wordpress.com

Preparation

Step 1

1. For pastry, stir together flour and salt. Use a pastry blender to cut in shortening and butter til mixture resembles coarse crumbs. Lightly beat egg yolk in a glass measuring cup. Add enough milk to the egg yolk to make 3/4 cup; mix well. Mix egg yolk mixture into flour mixture until dough holds together in a ball. Divide dough into two-thirds and one-third portions.

2. On a floured surface, roll the larger portion of dough into an 18×12-inch rectangle. Transfer carefully into a 15x10x1-inch baking pan (jelly roll pan). Pastry should hang over edges of pan. (I roll pastry around rolling pin and then unroll over baking pan.)

3. Preheat oven to 375 F. For filling, stir together sugar and cornstarch. Add peaches and blueberries (or fruit of choice). Toss to coat. Spoon into prepared crust.

4. Roll remaining dough into a 16×11-inch rectangle. Place dough over fruit. Bring bottom pastry up and over top pastry. Seal edges with tines of fork. Prick top of pastry surface all over with fork.

5. Bake in preheated oven about 40 to 45 minutes or until golden brown. Cool on rack. Drizzle with Vanilla Glaze.

Vanilla Glaze
Stir together 1 1/4 cups sifted powdered sugar, 1/2 tsp. vanilla, and enough milk (5 to 6 tsp) to make of drizzling consistency.