This months “Baking With Julia” recipe was a Blueberry Nectarine Pie.
I dont make to many fruit pies, so this was a nice opportunity to change that.
I might have had a few bumps along the way, maybe.
It might have been my fault, maybe.
This is how it went down.
To start, I thought I would take a shortcut and make my pie dough in the food processor. That would have been all fine and dandy… if I had not added the ice water and continues to process.
What was I thinking?
I had a soggy paste.
It ended up in the garbage.
Discouraged and out of pastry flour, I came upon this post. It inspired me to keep going with my pie. After all, it was just a pie. And I had nectarines and blueberries waiting patiently in the fridge, for just this occasion.
So I went back to the food processor with this new pie crust recipe in hand.
I liked that the recipe made only enough for one pie instead of Dorie’s 2 pie crust recipe. I also liked that it used all purpose flour, and less shortening.
This time, after I mixed and pulsed the mixture until it had pea sized butter and shortening balls in the dough, .I dumped the mixture into a bowl, sprinkling the water over the top ever so delicately, mixing until it came together, just. like. the. directions. say.
I didn’t add the ice water to the processor and process the holy living life out of it.
I want a flaky pie crust for Heaven’s sake!
I can be such an idiot!
So I finally had my dough made, and I started on the fruit.
Now the directions say “Put half of the fruit in a medium saucepan, add sugar, flour, and lemon zest”.
Do you think I read that part??? About putting half the fruit in the sauce pan?
No, no I did not.
I dumped everything in the saucepan and started cooking. When I realized my mistake, I dug out half of the berries covered in flour, sugar, and lemon zest. I cooked the other half for a few minutes and then threw the rest of the fruit in for a few minutes.
It looked good, it tasted good, so I called it good!
I poured my ever so slightly cooled filling (because I’m inpatient like that) into the crust and thought to myself, that’s not very much filling. A quick check of the recipe and yep, I’m one cup of blueberries short.
Did I tell you I could be such an idiot sometimes?
So I add another cup of blueberries.
Moving on, I get the top crust on my pie, pinching together the scalloped edges, and I realize I forgot to dot the top of the pie with the butter, before adding the top crust.
O-well. I’ figure I’ll just slip some butter in the slits on top of the pie before I bake it,…
but I was all about the egg wash and my new Swedish Pearl Sugar that I wanted to try…, and I plum forgot about the buttah!
This poor pie.
In the end, it was a great pie in spite of all my mishaps.
- Heck, I would make this pie again! and again, and again…
If you would like to try and make a Blueberry Nectarine Pie, you can find the recipe at
Liz’s blog, That Skinny Chick Can Bake . She made her pie with a lattice crust.
You can also find it at
Hillary’s blog Manchego’s Kitchen, She made her pie with blueberries, raspberries and nectarines and made a crumb topping.