Luscious Nectarine Blueberry Pie


Summertime and wonderful fruit pies; what could be more perfect? A delicious piece of pie with vanilla ice cream is so simple, but oh so good!  I especially love the combination of nectarines and blueberries.

A recipe for both the pie crust and this luscious nectarine blueberry pie 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.


Luscious Nectarine Blueberry Pie


Pie Crust: (makes two 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


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

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 egg

1 Tsp. milk

1 Tsp. sugar (for sprinkling)



Pie Crust Prep:

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 to stir mixture until dough forms a ball.  Wrap in plastic wrap and refrigerate over night.


Heat oven to 425 F and adjust rack to lower to middle position.

Mix egg, milk, and sugar to form glaze. Set aside for later.


In a large bowl toss nectarines, blueberries, sugar, tapioca, lemon juice and lemon zest. Set aside for 15 minutes.

Pie Crust:

Divide dough into two balls, one slightly 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.

Making your Pie:

Fill the pie plate with the fruit.

Roll out smaller pastry ball for top crust. 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 F and bake for 40 minutes.

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!




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