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Blueberry Peach Pie With a Pat-In the Pan Crust

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“A beautiful fresh tasting blueberry peach pie and a simple pastry recipe! Pipe little whipped cream rosettes around the edge of the pie for a nice presentation. Source: Marie Nightingale, Saltscapes Magazine”
READY IN:
35mins
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  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 450° 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.

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