Wild Blueberry-Peach Pies

In the bowl of a food processor, combine the flour, salt and the 1/2 tsp. sugar and pulse once or twice to combine. Add the butter and shortening and process in short pulses to form pea-size crumbs, 20 to 30 seconds. While pulsing, add the water 1 Tbs. at a time to form large, moist crumbs, 10 to 15 seconds more. Turn the dough out onto a lightly floured surface and press together to form a ball. Divide the dough in half and press each half into a disk. Wrap tightly with plastic wrap and refrigerate for at least 1 hour.

Preheat an oven to 400°F.

In a small bowl, combine the blueberries, peach, cinnamon and the 1 Tbs. sugar and toss gently to mix. Divide the filling among two 5 1/2-inch individual pie dishes.

On a lightly floured surface, roll out each dough half, flouring as needed, to about 1/8-inch thickness. Place a rolled-out piece of dough over each of the filled pie dishes and trim the edges, leaving a 1-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Brush the tops lightly with the cream and sprinkle with a little sugar. Make 2 or 3 slits in the top of each pie. Place on a baking sheet and bake until the crust is golden and the filling is bubbling, 35 to 40 minutes.

Transfer the baking sheet to a wire rack and let the pies cool to room temperature. Serve with vanilla ice cream or whipped cream alongside.