Luscious Nectarine Blueberry Pie
By Good Dinner Mrs... on July 19, 2011
Summertime and wonderful fruit pies what could be more perfect. A delicious piece of pie with vanilla ice cream simple but oh so good! I especially love the combination of nectarine and blueberries. I made my own pie crust and the recipe follows. But for a quick and easy pie you can buy the refrigerated pie crust. I like the Pillsbury brand. Don't be intimidated by a home made pie crust, as I've always said, the more you practice the better you become. If time is an issue you can make the pie crust the day before and refrigerate over night, then just roll out the dough the next day, add the filling, bake and in no time you have a wonderful home made pie.
Makes 2 crusts
3 1/2 cups all-purpose flour
2 sticks chilled unsalted butter, cut into 1/2 " cubes
1/4 cup vegetable shortening
1 Tbsp. plus 1 tsp. sugar
1 Tbsp. salt
Process flour, butter, vegetable shortening, sugar and salt in a food processor until butter is crumbly, about 30 seconds. Transfer to a large bowl. Gradually add 3/4 cups ice water, using a folk stir mixture until dough forms a ball. Wrap in plastic wrap and refrigerate over night.
6 ripe large nectarines(halved, pitted and slice 1/2-inch thick)
1 pint blueberries, washed and picked over
3/4 cups sugar
3 Tbsp. quick-cooking tapioca
2 Tbsp. lemon juice
1 tsp. finely grated lemon zest
1 Tsp. milk
1 Tsp. sugar(for sprinkling)
Heat oven to 425 F and adjust rack to lower to middle position. In a large bowl toss nectarines, blueberries, sugar, tapioca, lemon juice and lemon zest. Set aside for 15 minutes.
Divide dough into two balls, one sightly larger. On a lightly floured surface roll larger pastry ball into a circle about 2 inches larger than 9-inch pie plate. Line pie plate with pastry, trim edge leaving 1 inch overhang. Fill the pie plate with the fruit. Roll out smaller pastry ball for top curst. Place on top of fruit pie. Trim pastry edge leaving an inch overhang. Fold overhang under, then bring up over pie plate rim, pinch to form fluted edges. Brush top with some of the egg glaze. Make a few decorative slits in the top and bake for 10 minutes. Reduce temperature to 350 and bake for 40 minutes. Then brush again with remaining egg glaze, sprinkle sugar and bake for about 5 minutes more until golden brown. Cool on wire rack before serving.
I serve with vanilla ice cream!