Ingredients for Blueberry Peach Pie With A Pat In The Pan Crust
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Canola Oil
- Cold Water
- 1/2 cup granulated sugar (for crust) + 3/4 cup granulated sugar (for filling)
- 2 tablespoons cornstarch
- Water
- Lemon Gelatin
- Fresh Peaches
- Fresh Blueberries
- 1 cup whipped cream, for garnish (optional)
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How to Make Blueberry Peach Pie With A Pat In The Pan Crust
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the flour, sugar, salt, and cold butter. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the ice water, 1 tablespoon at a time, until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently form it into a disk. Wrap in plastic wrap and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate.
- In a large bowl, gently combine the blueberries, peaches, sugar, cornstarch, lemon juice, and cinnamon.
- Pour the fruit filling into the pie crust.
- Crimp the edges of the crust. Cut several slits in the top crust to allow steam to escape.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool completely on a wire rack before serving. Pipe whipped cream rosettes around the edge for a beautiful presentation.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
178g
Fat
4g
Carbs
23g
