Fruit pie with double crust super easy tasty

Ingredients

For the piecrust:
• 2 cups flour
• 1 tsp salt
• 1/2 cup vegetable oil
• 1/4 cup cold milk (start with less and add as needed)

For the filling:
• 6 peaches, peeled, pitted and sliced
• 1 cup blueberries, rinsed and stemmed
• Scant 1/2 cup sugar
• 1/4 cup flour (if peaches are juicy you might use 1/3 cup)
• 1/8 tsp almond extract (I really like the flavor this adds so sometimes I’ll use 1/4 tsp)

Instructions

1. You will need a bowl, 8 or 9 inch pie pan, rolling pin, knife, spoon, wax paper, piecrust shield, and measuring cups and spoons.
2. Start with the piecrust. Mix the flour, salt, oil, and milk together until nicely held together.
3. Divide the ball of dough roughly in half. If there is a larger half use it for the bottom crust. Between two pieces of wax paper, roll out the dough into a thin crust, 1/8 inch. Make two.
4. Preheat the oven to 375 degrees with the rack in the middle.
5. Peel, pit, and slice the peaches. Rinse and stem the blueberries.
6. In a bowl, mix together peaches, blueberries, sugar, flour, and almond extract.
7. Place pie pan upside down on one piece of dough and turn over. Peel off the wax paper. Fill with fruit mixture.
8. Take the second piece of dough and hold edge of crust close to edge of pie plate and pull crust over with the wax paper. Remove paper.
9. Pinch dough edges together. Vent pie by cutting slits in top.
10. Brush top with a little milk and sprinkle with cinnamon and sugar if you like.
11. Cover outer edge of crust with pie shield or aluminum foil.
12. Bake at 375 degrees for 25-30 minutes and then remove the foil. Return pie to oven and cook another 20-25 minutes.

Notes