Elly in Canada's Note:
A beautiful fresh tasting blueberry peach pie and a simple pastry recipe! Pipe little whipped cream rosettes around the edge of the pie for a nice presentation. Source: Marie Nightingale, Saltscapes Magazine
My Private Note
Units: US | Metric
Pat-in Pie Crust
To make filling
- 1To make crust: With a fork, mix flour, salt and oil until all the flour is moistened.
- 2Sprinkle with water, a tablespoon at a time, and toss until all water is absorbed.
- 3Gather mixture into a ball.
- 4Press into a 9" pie plate, covering bottom and sides; make a neat edge around the pastry.
- 5Prick bottom and sides thoroughly with a fork.
- 6Bake at 450° for 10-12 minutes until lightly browned. Set aside to cool before filling with fruit mixture.
- 7Filling: In a medium saucepan, combine sugar, cornstarch and water.
- 8Bring to a boil over medium heat; cook 1 minute, stirring constantly.
- 9Remove from heat, add gelatin; stir until dissolved. Set aside to cool.
- 10In a large bowl, combine peaches and blueberries.
- 11Add cooled gelatin mixture; toss gently to coat the fruit.
- 12Spoon into a baked 9" pastry shell.
- 13Place in refrigerator to chill for 1 hour or until set.
- 14Serve with a spoonful of sweetened whipped cream.
- 15Chill time is not included in prep time.
- 16The chef recommends using well-drained canned peaches and frozen blueberries if you do not have fresh available. I have used canned peaches and reduced the amount of sugar to 1/2 cup, it was perfect.
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Nutritional Facts for Blueberry Peach Pie With a Pat-In the Pan Crust
Serving Size: 1 (182 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 406.8
- Calories from Fat 114
- Total Fat 12.7 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 195.7 mg
- Total Carbohydrate 71.6 g
- Dietary Fiber 2.9 g
- Sugars 44.6 g
- Protein 4.0 g
The following items or measurements are not included: