Blueberry Peach Pie With A Pat-In The Pan Crust - cooking recipe

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

Preparation

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\u00b0 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.