Ingredients

Instructions

Combine 1 1/2 cups flour, 1 teaspoon sugar, and salt in the bowl of a food processor. Pulse to blend. Add shortening and pulse 5 to 6 times until about the size of small peas. Add butter and pulse 5 to 6 times until about the size of small peas. Drizzle water over the mixture. Pulse 8 to 12 times or until the dough forms clumps. Turn out onto waxed paper. Shape into a 6-inch disk. Wrap in plastic wrap. Refrigerate at least 1 hour (or up to 2 days or freeze up to 1 month).

Heat oven to 375ºF. Combine peaches, blueberries, 3/4 cup sugar, 2 tablespoons flour, and almond extract. Stir gently. Let stand at room temperature for about 15 minutes or until slightly juicy. Pour fruit into a 2-quart baking dish. Dot with 1/4 cup butter.

Roll dough out to slightly larger than the baking dish. Drape dough over the fruit. Trim to a 1/2-inch over the edge. Fold under, pressing the dough onto the rim of the dish. Crimp the edge and make 3 cuts in the center of the dough. Sprinkle dough with 2 teaspoons sugar.

Bake for 45 to 50 minutes or until the filling is bubbling and the crust is golden brown. Cool for 20 minutes before serving. Serve with ice cream, if desired.