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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