Peach Blueberry Crumble Pie

In large bowl, stir flour with salt ; using pastry blender or two knives, cut in butter and shortening until in fine crumbs with a few larger pieces.

In measuring cup, beat egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Stirring briskly with fork, sprinkle over flour mixture, 1 tbsp (15 mL) at a time, until dough holds together. Press into disc; wrap and refrigerate for 30 minutes.

On lightly floured surface, roll out pastry and fit into deep 9-inch (23 cm) pie plate; trim and flute edge. Set aside.

Filling: In large bowl, toss together peaches, blueberries and lemon rind and juice. Stir together sugar, flour and cinnamon; sprinkle over fruit and toss to coat. Spoon into pie shell.

Topping: In bowl, stir together sugar, flour and cinnamon; using pastry blender or two knives, cut in butter until crumbly. Sprinkle over filling.

Place on rimmed baking sheet; bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake for about 50 minutes longer or until fruit is tender, filling is bubbly and topping is golden. Let cool on rack.

Additional information :

Tip: You can refrigerate pastry for up to 3 days or freeze for up to 3 months; thaw if necessary. Let stand at room temperature for 15 minutes before rolling out.