Blueberry-Nectarine Pie
A favorite from Julia Child. This pie might take some time to prepare, but it’s so worth it!
Prep Time: 45 minutes Bake Time: 40 - 50 minutes
WHAT YOU NEED:
For the Filling:
3 cups fresh blueberries (about 1½ pints), rinsed and patted dry
2 cups sliced nectarines (about 3 large unpeeled nectarines), rinsed and dried
¾ cup sugar
1½ Tbsp. corn starch or all purpose flour
1-2 tsp. grated lemon zest
2 tsp. fresh lemon juice
1 Tbsp. unsalted butter, cut into small cubes (optional)
For the Crust:
Use your favorite recipe for a Double Crust Pie or try King Arthur Baking’s Stand Mixer Pie Crust (Note: always chill pie dough before filling your crust)
1 egg, beaten with 1 Tbsp. cold water (for egg wash)
Crystal sugar, turbinado sugar or sanding sugar
MAKING IT:
Prepare the pie crust and chill the dough for at least 1 hour.
To make the filling, add half of the blueberries and nectarine slices to a medium saucepan. Stir in the sugar, corn starch and lemon zest until well blended. Bring mixture to a boil over medium heat, stirring constantly. Turn heat down to medium and simmer until the fruit releases their juices and the mixture begins to thicken. Turn this mixture into a large bowl and add the reserved uncooked fruit. Cool the filling to room temperature before proceeding.
Cut chilled pie dough in half and roll out one half into a circle on a lightly floured board. Ease the pie dough into the bottom of a 9-inch pie pan (not a deep dish pan). Allow about 1-inch of dough to hang over the pie plate, then trim the overhang to about 3/4-inch with kitchen shears or a knife.
Spoon cooled filling into the pie shell. Dot with small pieces of butter, if desired.
Roll the remaining dough into a circle. Place the dough circle on top of the filling. Trim off excess dough from the top crust with kitchen shears or a knife so it matches overhang of bottom crust. Fold under both layers of the overhanging dough to create a thick edge on the pie plate rim. Using your fingers, crimp together this thick layer and make a scalloped pattern using your thumb and finger (How to Make a Double Crust Pie video).
Cut about 6 slits in the top crust of the pie so the steam will escape during baking. Paint top crust with egg wash and sprinkle with crystal sugar. Chill the pie for about 20 minutes.
Position oven rack in the center of the oven and preheat the oven to 375ºF. Bake pie for 40 – 50 minutes until crust is golden and filling is bubbling.
TIP:
You can make a lattice top instead of a full double crust pie. You’ll have a bit of dough left over, but just roll out and brush with some egg, sprinkle with cinnamon sugar and bake for about 10 minutes along with your pie. Bake time might be slightly less, since pie filling will cook more quickly.
