BLUEBERRY PEACH PIE WITH A PAT-IN THE PAN CRUST

Blueberry Peach Pie With a Pat-In the Pan Crust image

Provided by Elly in Canada

Categories Dessert

Time 35m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 11

Steps:

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.