I like to bake, but I don’t do it often enough.  It’s therapeutic for me — the kneading, the shaping, the rolling out of the dough, the baking smells….  However,  one needs time and energy to bake (or at least, I do) and lately, I haven’t had a lot of time or energy for that — not until I saw this delicious recipe for a Nectarine and Blueberry Pie on Sweet Paul.   I saw nectarines and blueberries at the grocery store, just calling my name, and there was no holding me back.  I made the time and found some energy to try out this pie.

While I could use the practice slicing the nectarines, rolling the dough and making the petals for the pie crust, I still had a good time making this pie and enjoyed my finished product. 

The instructions called for using a tablespoon of white vinegar in the pie crust ingredients.  Hmm…  Very interesting.  I’d never heard of that before.  Unfortunately, I didn’t have any white vinegar, so I couldn’t use it.  I’m not sure if the lack of vinegar in my crust made a difference in its taste of my crust, but I thought it tasted just fine.

 I liked that overall, my pie wasn’t too sweet.  The fruits and crust tasted good.    My Nectarine and Blueberry Pie was a nice treat for a long-awaited weekend.  Now it’s time to start a new week.

Have a good week, everyone.

Paz

Ed. Note:   Thanks, Courtney and Mari for letting me know that the vinegar in the crust ingredients makes it nice and flaky.   Ahhh!  I didn’t know that.  Now I do.  

Nectarine and Blueberry Pie

Sweet Paul

Serves 8

 4 cups plain flour

1 teaspoon salt

1 tablespoon sugar

1 3/4 cups unsalted cold butter, in cubes

1 tablespoon white vinegar

1 large egg

1/2 cup iced water

Combine flour, salt and sugar in a large bowl.

Add butter and use your fingers until the mixture resembles coarse meal.

Mix vinegar, egg and water in a bowl and mix into the flour with your hands just until combined.

Press the dough gently together, wrap in plastic and chill for at least 1 hour.

Take it out and roll it flat.

Fill a 9 inch pie plate with it.

Cut of excess dough.

Cut out small circles with a cookie cutter to go around the edge of the pie.

Filling:

5 nectarines, pitted and sliced

1/2 cup blueberries

2 tablespoons plain flour

2 tablespoons lemon juice

1 tablespoon sugar

1 egg

1 tablespoon milk

Place the nectarines and blueberries in a bowl and toss with flour.

Place it in the pie shell. Pour over the lemon juice and sprinkle with sugar.

Line the edge of the pie with the small dough circles.

Beat egg and milk and brush the dough with it.

Bake at 450F for about 40 minutes, or until golden.

Cool and serve.