1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
1/4 cup cold water
4 medium peaches, peeled and sliced
1-1/3 cups sugar
5 teaspoons lemon juice
1/4 cup cornstarch
1/3 cup water
3 cups fresh raspberries
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Roll out pastry to fit in a 9-in. pie plate.
Transfer to pie plate; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
In a large saucepan, combine the peaches, sugar and juice. Combine cornstarch and water until smooth. Stir into peach mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Fold in raspberries. Spoon into crust.
Refrigerate for at least 4 hours or overnight. Refrigerate leftovers. Yield: 8 servings.
Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.