Blueberry Peach Pie With A Pat-In The Pan Crust

• 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

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 450u0b0 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.

pat, flour, salt, canola oil, cold water, filling, sugar, cornstarch, water, lemon gelatin, peaches, fresh blueberries, whipped cream

Taken from www.food.com/recipe/blueberry-peach-pie-with-a-pat-in-the-pan-crust-178107 (may not work)