Blueberry Peach Pie With a Pat-In the Pan Crust

Ingredients

Pat-in Pie Crust

• 1 1/3 cups flour
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 2 tablespoons cold water

To make filling

• 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

Directions

1. 1

   To make crust: With a fork, mix flour, salt and oil until all the flour is moistened.

2. 2

   Sprinkle with water, a tablespoon at a time, and toss until all water is absorbed.

3. 3

   Gather mixture into a ball.

4. 4

   Press into a 9" pie plate, covering bottom and sides; make a neat edge around the pastry.

5. 5

   Prick bottom and sides thoroughly with a fork.

6. 6

   Bake at 450° for 10-12 minutes until lightly browned. Set aside to cool before filling with fruit mixture.

7. 7

   Filling: In a medium saucepan, combine sugar, cornstarch and water.

8. 8

   Bring to a boil over medium heat; cook 1 minute, stirring constantly.

9. 9

   Remove from heat, add gelatin; stir until dissolved. Set aside to cool.

10. 10

    In a large bowl, combine peaches and blueberries.

11. 11

    Add cooled gelatin mixture; toss gently to coat the fruit.

12. 12

    Spoon into a baked 9" pastry shell.

13. 13

    Place in refrigerator to chill for 1 hour or until set.

14. 14

    Serve with a spoonful of sweetened whipped cream.

15. 15

    Chill time is not included in prep time.

16. 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.