Blueberry-Nectarine Pie…Baking with Julia~
I am thrilled to be hosting Baking with Julia this week along with Hilary of Manchego’s Kitchen. Every other week, the Tuesdays with Dorie members bake from Baking with Julia by Dorie Greenspan. This week we will both post the recipe for the mouthwatering Blueberry-Nectarine Pie on page 384.
This was one phenomenal pie. Perfectly ripe and rosy nectarines were paired with peak of the season blueberries. My hubby used the word terrific more than once when eating his first slice. This will be the dessert I’ll be dreaming of mid-winter when finding juicy stone fruit in the market will be just a memory. My crust was just a wee bit salty, but otherwise a dream to work with. Our less than ideal temperatures made me question my decision to try a lattice topping…the strips were more fragile than I would have liked, but I made do. A normal top crust would have been a cinch. I have a feeling there will be a request for this pie every summer.
Blueberry-Nectarine Pie…by Leslie Mackie in Baking with Julia
3 cups fresh blueberries
2 cups sliced nectarines
3/4 cup sugar
1 1/2 tablespoons all-purpose flour
Large pinch of grated lemon zest
2 teaspoons fresh lemon juice
1/2 recipe Flaky Pie Dough, see below
1 tablespoon unsalted butter, cut into bits
1 large egg beaten with 1 tablespoon cold water, for egg wash
Crystal or turbinado sugar, for sprinkling
Put half of the fruit in a medium saucepan, add sugar, flour, and lemon zest. Stir to mix. Bring to a soft boil, stirring constantly, and simmer until liquid thickens. Remove from heat, transfer into a bowl and stir in the uncooked fruit. Taste liquid, and adjust flavoring by adding lemon juice. Let cool.
Cut dough in half and on a lightly floured work surface roll one half into an 11-inch circle. Fit crust into a 9-inch cake pan with 1-inch-high sides. Allow excess dough to hang over sides. Roll remaining piece of dough into a 10-inch circle. Spoon the cooled filling into the pie shell and dot with butter. Trim the overhanging dough to 1/2 inch. Lift the 10-inch circle of dough onto the pie, aligning edges of top crust with bottom crust. Fold both layers of overhanging dough under to create a thick edge around the rim of the pan. Crimp with fingers, creating scallops every 2 inches around the rim. Press the tines of a fork against the flat scallops to decorate. Paint with egg wash and sprinkle with crystal sugar. Cut 4 to 6 slits in the crust and chill for minutes.
Position rack in center of oven and preheat to 375°F. Place pie on a parchment lined pan and bake 50 minutes or until crust is golden. Let cool 30 minutes before cutting.
Flaky Pie Dough:
5 1/4 cups pastry flour
1 tablespoon kosher salt (or less)
6 ounces cold unsalted butter, cut into small pieces
1 3/4 cups solid vegetable shortening, chilled
1 cup ice water
Makes enough dough for four 10-inch tarts
Mix flour and salt together in a large bowl. Add butter and cut it into the flour until the mixture looks like coarse crumbs. Break up the shortening and cut it in until mixture has small clumps and curds. Add ice water, stirring with a spoon to incorporate. Turn dough out onto a work surface and fold it over on itself a few times. Wrap dough in plastic and refrigerate at least 2 hours.
Makes 6 – 8 servings.