Blueberry Peach Pie With a Pat-In the Pan Crust

Recipe by Elly in Canada
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READY IN: 35mins
SERVES: 6-8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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