Recipe Card

Patchwork Blueberry & Peach Pie


  • 6 large peaches, stoned and cut into wedges
  • 300g blueberries
  • 50g caster sugar
  • 1½ tbsp cornflour
  • 1 tsp ground cinnamon

For The Top:

  • 1 x 320g ready-rolled sheet Jus-Rol Shortcrust Pastry
  • 1 egg, beaten with a fork 
  • 1 tbsp granulated sugar
  • 1 tbsp Demerara sugar

Equipment required

  • Deep 23cm pie dish
  • Pizza or pasta wheel cutter


  1. Put the peach wedges and blueberries into a mixing bowl. Sprinkle over the caster sugar, cornflour and cinnamon and toss together to coat all of the fruit.
  2. Preheat the oven to 190°C (170°C fan oven) Gas Mark 5. Spoon the fruit into a deep 23cm pie dish.
  3. Unroll the pastry then brush all over with some beaten egg and sprinkle over the granulated and Demerara sugar. Use a pizza wheel cutter to roughly slice the pastry into lots of squares. Haphazardly put them all over the top of the fruit and pie dish rim – it doesn’t matter if you leave patches of the fruit showing through.
  4. Bake for 35-40 minutes until the pastry is dark golden and crisp. Best served with vanilla ice cream, frozen yogurt or crème fraiche.

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