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Combine all filling ingredients except the butter. Roll out just over half the dough on a lightly floured surface to line a 10" pie dish. Pour in filling and dot with pieces of butter. Roll out remaining dough to top and cut in designs or slits to vent. Flute edges. Bake at 425 for 12 minutes, then reduce heat to 350 and bake for about 35-45 minutes until pastry is golden and fruit is bubbling.

Taste tester notes: I use this pastry for most pies and it is always flaky. Make sure you leave shortening in small chunks and do not overhandle the dough. The peaches and blueberries are a delicious combination that doesn't require a lot of sugar, and the colours look beautiful. This is even more tasty in the summer when fresh peaches are in abundance. Peel and slice about 4 cups.