Blueberry Peach Pie With a Pat-In the Pan Crust

Submitted by Elly in Canada

"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"

 

• Ready In: 35mins
• Ingredients: 11
• Yields: 1 pie
• Serves: 6-8

ingredients

• Pat-in Pie Crust

• 315.37 ml flour
• 2.46 ml salt
• 78.78 ml canola oil
• 29.58 ml cold water

• To make filling

• 236.59 ml sugar
• 44.37 ml cornstarch
• 236.59 ml water
• 59.14 ml lemon gelatin, JELL-O
• 946.36 ml sliced fresh peaches
• 177.44 ml fresh blueberries
• whipped cream

directions

1. To make crust: With a fork, mix flour, salt and oil until all the flour is moistened.
2. Sprinkle with water, a tablespoon at a time, and toss until all water is absorbed.
3. Gather mixture into a ball.
4. Press into a 9" pie plate, covering bottom and sides; make a neat edge around the pastry.
5. Prick bottom and sides thoroughly with a fork.
6. Bake at 450° for 10-12 minutes until lightly browned. Set aside to cool before filling with fruit mixture.
7. Filling: In a medium saucepan, combine sugar, cornstarch and water.
8. Bring to a boil over medium heat; cook 1 minute, stirring constantly.
9. Remove from heat, add gelatin; stir until dissolved. Set aside to cool.
10. In a large bowl, combine peaches and blueberries.
11. Add cooled gelatin mixture; toss gently to coat the fruit.
12. Spoon into a baked 9" pastry shell.
13. Place in refrigerator to chill for 1 hour or until set.
14. Serve with a spoonful of sweetened whipped cream.
15. Chill time is not included in prep time.
16. The 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.

Reviews

[Jellyqueen]

This is a great recipe. I used frozen peaches and blueberries, and this worked great.