Blueberry Peach Pie With A Pat-in The Pan Crust

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1 1/3 cups flour
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 2 tablespoons cold water
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 cup water
• 1/4 cup lemon gelatin, jell-o
• 4 cups sliced fresh peaches
• 3/4 cup fresh blueberries
• whipped cream

Recipe

• 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.