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Blueberry Peach Pie with Pat-in Pie Crust


Pat-in Pie Crust:
1 1/3    cups (325 mL) all-purpose flour
1/2    teaspoon (2 mL) salt
1/3    cup (75 mL) canola oil
2    tablespoons (30 mL) cold water

1    cup (250 mL) granulated sugar
3    tablespoons (45 mL) cornstarch
1    cup (250 mL) water
1/4    cup (50 mL) lemon-flavoured gelatin
4    cups (1 L) fresh or frozen peach slices, thawed
3/4    cup (175 mL) fresh or frozen blueberries
Whipped cream


To make crust: With a fork, mix flour, salt and oil until all flour is moistened. Sprinkle with water, a tablespoon (15 mL) at a time, and toss until all water is absorbed. Gather mixture into a ball. Press into a 9-inch (23-cm) pie plate, covering bottom and side. Make a neat edge around pastry. Prick bottom and side thoroughly with fork. Bake at 475°F (240°C)
for 10 to 12 minutes, or until lightly browned.

To make 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. Spoon into baked pastry shell. Place in refrigerator to chill for 1 hour or until set. Serve with a dab of sweetened whipped cream. Makes 6 to 8 servings.

Blueberry Peach Pie with Pat-in Pie Crust

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