Instructions: Combine flour and salt in a bowl; add oil and milk, tossing with a fork until mixture resembles coarse meal.

Gently press dough into a 4 inch circle on heavy-duty plastic wrap; cover with additional plastic wrap, and chill 15 minutes. Roll dough, still covered, to a 12 inch circle. Remove plastic wrap; fit dough into a 9 inch pieplate coated with cooking spray. Trim edges; reserve remaining dough. Gently press a fork around edge of pieplate, sealing dough to edges of pieplate. Prick bottom and sides of dough with a fork; set aside.

Roll reserved dough scraps to 1/8 inch thickness; cut into decorative shapes as desired, and set aside.

Combine sugar and next 3 ingredients in a bowl; stir well and set aside.

Cut peach slices in half. Combine peaches, lemon juice, almond extract, and 3 tablespoons sugar mixture in a large bowl; toss gently.

Combine blueberries and remaining sugar mixture in a bowl; toss gently. Arrange blueberry mixture in pie shell; top with peach mixture.

Arrange decorative dough shapes on top of peaches. Bake at 425 degrees for 40 minutes or until bubbly. Cool on a wire rack.

Alcohol 0 g

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