Raspberry Peach Deep Dish Pie

Step one:
Combine 2 cups of flour, salt, and sugar in a food processor, pulse a few times until it’s combined. Add the butter and the shortening and process until it forms a ball around the blade, about 2 minutes.

Step two:
Add the remaining flour and process until well incorporated, about 1 minute.

Step Three:
Move the mixture to a bowl and add the water and the vodka, and combine with a spatula or wooden spoon.

Combining the liquid with the rest of the ingredients in the food processor will destroy the effects of the vodka, and your hands may warm the fats too much. So it’s best to use a spatula or wooden spoon. The dough will be very moist, but if it is too moist to stay together, add a little more flour.

Step Four:
Split the dough into two equal sized portions and form into disks. Wrap the disks in plastic wrap and chill until very firm, about two hours. Because this dough is so soft, it is very important for the pie dough to be very cold and very firm.

Step Five:
Once your pie dough is completed, chilled and ready to go, roll out one disk (about half of the total recipe) so that it is big enough to sit in your spring form pan with about a 1 inch overhang. Fold the crust in half, then in half again to form a triangle. Gently move it to the pan with the point of the triangle in the dead center of the pan. Unfold the crust and smooth any rips or tears with your fingers. Set it in the fridge to chill until ready to use.

Step Six:
Preheat oven to 375F. Make the filling. In a separate bowl, add the flour, cornstarch, salt, and sugar, then whisk to combine. Add the peaches and raspberries and toss to coat. Add the fruit to the spring form pan that is now lined with pie dough.

Step Seven:
Roll out your remaining dough and place it on the top of the pie, using the same method to move as you did with your bottom dough layer. Using your fingers, squeeze the top and bottom layers of the crust together around the edge of the pan, removing any excess. Make a few slits in the top of the pie dough to release steam. If you want to cut out a shapes in your top crust, do so prior to moving your dough. Bake at 375F for 50-60 minutes or until the top is a golden brown.