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Luscious Nectarine Blueberry Pie recipe

By Elaine Mellen

Posted on June 30, 2015

Summertime and wonderful fruit pies, what could be more perfect? A delicious piece of pie with vanilla ice cream is simply the best, and a blueberry pie recipe for America’s birthday is even better!

I especially love the combination of nectarines and blueberries, baked perfectly into a pie. I make my own pie crust and the recipe follows, but feel free to use a pre-made crust for a quick and easy pie. I like the Pillsbury brand. The more you practice the better you become, so don’t be intimidated by a homemade pie crust. 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 have a wonderful homemade pie.

Whichever type of crust you choose, enjoy a luscious fruit pie this 4th of July. Nothing is more American than pie.

Nectarine Blueberry Pie

Pie Crust: (makes 2 crusts)

Ingredients

3 1/2 cups all-purpose flour

2 sticks chilled unsalted butter, cut into 1/2 inch cubes

1/4 cup vegetable shortening

1 Tbsp. plus 1 tsp. of sugar

1 Tbsp. salt

Directions

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 fork to stir mixture until dough forms a ball.

Wrap in plastic wrap and refrigerate over night.

Pie Filling:

Ingredients

6 ripe large nectarines (halved, pitted, and sliced 1/2 inch thick)

1 pint blueberries, washed and picked over

3/4 cup sugar

3 Tbsp. quick-cooking tapioca

2 Tbsp. lemon juice

1 tsp. finely grated lemon zest

Egg Glaze:

Ingredients

1 egg

1 Tsp. milk

1 Tsp. sugar (for sprinkling)

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Pie Preparation:

Heat oven to 425 degrees 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.

In a small bowl mix egg glaze ingredients. Set aside.

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 a 9-inch pie plate. Line pie plate with pastry, trim edge leaving 1 inch overhang.

Fill the pie plate with the fruit filling.

Roll out smaller pastry ball for top crust. Place on top of fruit pie. Trim pastry edge leaving a one 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 degrees 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 Breyer’s is my favorite!