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1
Heat oven to 400F.
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2
Combine 1 cup flour and salt in bowl.
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3
Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
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4
Stir in enough water with fork just until flour is moistened.
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5
Shape dough into ball; flatten slightly.
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6
Roll out dough on lightly floured surface into 12-inch circle; fold into quarters.
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7
Place dough into ungreased 9-inch pie plate; unfold, pressing firmly against bottom and sides.
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8
Trim pastry to 1/2 inch from edge of pan.
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9
Crimp or flute edge.
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10
Combine sugar, cornstarch and ginger in bowl.
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11
Add peaches, blueberries and lemon zest; toss lightly to coat.
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12
Spoon filling into pastry.
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13
Combine 3/4 cup flour, brown sugar and cinnamon in medium bowl.
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14
Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
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15
Sprinkle topping over fruit.
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16
Bake 45-50 minutes or until crust and topping are golden brown and juice begins to bubble.
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17
(If crust is beginning to brown too much, cover edges with aluminum foil.)
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18
Serve warm or cool.
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19
*Substitute 1 (16-ounce) package frozen peaches, thawed.
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20
Place peaches in single layer on paper towels to drain.
