Peach Berry Pie...and an EASY Pie Crust!

Easy Pie Crust: 1 cup flour, 1/2 cup shortening (the good kind, and by good, I mean the kind without hydrogenated oil) 1/4 cup water

1. Cut the shortening into the flour till it resembles coarse crumbs.

2. Blend water in till dough just comes together in a ball.

3. Let rest in the refridgerator for 30 minutes.

4. Roll out on well floured surface.

Press into pie plate.

Peel the peaches. You'll need about 7 or more depending on how big they are.

Slice the peaches into a bowl. Mix in 6 Tbsp. cornstarch, 1/2 tsp cinnamon, 1 tsp vanilla, 1/2 cup sugar. Add any other fruit you like. Mix well and fill pie plate.

To make it sugar-free, I replace the sugar by drizzling the top with agave nectar before baking.

Bake at 450 for 15 minutes and 350 for about 20-30. Till bubbly and done!

Notice all the "juicy goodness"

Allow to cool slightly so it can set a bit.

Keeping it real.

Of course, we can't wait, and so we have a messy wet pie plate.

This is why I now make 2 (two) pies at a time.

There's just too much fighting going on over one pie. It's not worth it.

Really.