Taking Blueberry to the Next Level

Blueberry pie was near the top of my list when I began brainstorming pies for this project. (I’m always looking for new recipes and regional favorites so please send them my way if you would would be so kind. I will gladly give you credit and invite you over for a slice if you’re local.) Blueberries are very easy to find around these parts and who doesn’t love the blurple tint it leaves on your lips, teeth, and clothes (if you’re a klutz like me)? Blueberries are awesome. Just sayin’.

While perusing a “Baking with Julia” cookbook, I found a recipe for a Blueberry-Nectarine Pie that sounded absolutely fabulous. I eagerly awaited the fruit coming into season and pounced once I found the best berries and nectarines at the market. I try to use fresh, local, organic fruit when I can because I like to keep it real. My recipe is slightly different than the original, because that’s how I roll.

Blueberry-Nectarine Pie

4 cups (2 pints) fresh blueberries
2 cups (3-4) nectarines
½-¾ cups sugar (depends on how sweet you like your pie)
1½ tbs flour
1 tsp lemon zest
2 tsp fresh lemon juice
1 tbs butter, cut into small pieces to dot top of pie

Place half of the fruit in a medium saucepan over medium heat. Add sugar, flour and lemon zest. Stir to mix and bring to a soft boil. Simmer over low heat, stirring frequently until sauce thickens. Add lemon juice to taste. (I added all the lemon juice because I like the tang.) Remove from heat and stir into bowl with remaining fruit. Let cool as you roll out your crust.

Now, this is where you decide. Are you making your own crust, like the flaky pastry or the pate brisee? Or are you using a prepared pie crust? It’s up to you. I won’t judge you (in front of your face). I will just make fun of your behind your back. You do know that the Pillsbury refrigerated pie crust is made with lard, right? If you like lard, go for it. I prefer not to.

Once you have your prepared pie pastry, pour in the fruit and dot with butter. Add the top crust, crimp the edges, and slice vents for steam. Decorate with extra pastry scraps if you desire. I like to add hearts to my pies.  Bake at 375 degrees for 50 minutes.

I was told that this was the best pie I had ever made. I have heard this statement about my previous pies, so apparently my mad pie skills are improving with each new pastry perfection. That makes me very happy.

Blueberries and nectarines

I always make my fruit pose for a photo before I slice them up

Ingredient check list

Just a few ingredients make for a delicious melody in your mouth

In the pot

Simmer half of the fruit with sugar, flour, and zest until sauce thickens

Now we're cooking

Thick and lovely, look at those deliciously dark berries!

Fresh from the oven

Here's the finished pie, not perfectly pretty by oh, so tasty

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3 thoughts on “Taking Blueberry to the Next Level

  1. homecookedhistory July 19, 2011 at 7:49 pm Reply

    Blueberries and nectarines – not something that would have immediately come to mind, but one of those “Why didn’t *I* think of that!?!” combinations!

    • Pie Mistress July 19, 2011 at 7:51 pm Reply

      I know, right? It is really magical how their flavors mingle.

  2. livinglearningeating July 23, 2011 at 2:31 pm Reply

    WOw! Now that’s something I have to try 🙂 Esp. as I am a vegetarian with a generous sweet tooth too 🙂 and the key lime pie (http://livinglearningeating.wordpress.com/2011/07/23/wacky-saturday/) is not good. blech :/

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