Fresh Summer Fruit Pie

Pie Crust:

3 cups flour

1/2 tsp baking powder

1 tsp salt

1 Tb powdered milk

1/2 cup butter, at room temperature

2/3 cup shortening

3 Tb sugar

1/2 cup ice cold water

Filling:

1 cup sugar

2 Tb cornstarch

1 cup water

a 3 oz. package of raspberry (or strawberry) jello

about 3 cups fresh peaches, peeled and thinly sliced (strawberries, nectarines, etc. would work too)

Pie Crust:

Preheat oven to 350 degrees and butter a pie dish.

Whisk flour, baking powder, salt, and powdered milk together in a medium bowl. Set aside.

Cream the shortening and butter together till fluffy. Add sugar and mix well. Add flour mixture and water, mix till dough comes together. Divide dough in half. Place half of the dough onto a floured work surface. (For ease of crust-moving and cleanup, I suggest a large, floured sheet of wax paper or parchment) Put the other half in the fridge or freezer for another use. Sprinkle flour over the top to keep your rolling pin from sticking. Roll dough out into a circle wider than the top edge of your pie pan. Using the paper, fold your crust in half, then in half again. Place the triangle of folded dough in the pie plate with the tip in the middle. Unfold into dish, press into corners to make sure there are no bubbles. Crimp the edges and prick the bottom with a fork. Bake for 20 minutes. Remove and let cool.

Filling:

Bring sugar, water, and cornstarch to a boil in a large saucepan/pot. Add jello, and bring to a boil again. Remove from heat and let cool completely. Mix in the fruit, pour into pie crust, and smooth the top. Refrigerate for 3 hours and serve!

Note: We don't use peach jello because it tastes weird when cooked this thick. Raspberry and Strawberry are best. You could do this pie with just about any summer fruit or berries you wanted!