
Patchwork Blueberry & Peach Pie
A traditional patchwork pie with the sweet blueberries and peaches. Try this recipe now by clicking the link here.
Quick Stats
Easy
6 Servings
40 minutes bake time
Patchwork Blueberry & Peach Pie
A traditional patchwork pie with the sweet blueberries and peaches. Try this recipe now by clicking the link here.
Ingredients
- 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
Techniques Used
-
How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- 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.
- Preheat the oven to 190°C (170°C fan oven) Gas Mark 5. Spoon the fruit into a deep 23cm pie dish.
- 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.
- Bake for 35-40 minutes until the pastry is dark golden and crisp. Best served with vanilla ice cream, frozen yogurt or crème fraiche.