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["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 450u00b0 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."]
