Blueberry Peach Pie With A Pat-In The Pan Crust

Name: Blueberry Peach Pie With A Pat-In The Pan Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.", "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."]

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Pat-in Pie Crust, 1 1/3 cups flour, 1/2 teaspoon salt, 1/3 cup canola oil, and more.

Yes, Blueberry Peach Pie With A Pat-In The Pan Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!