One of my pinch-me-I’m-dreaming moments was in 1996 when the incomparable Julia Childs invited me to appear on the seminal food series Baking with Julia. A version of this fruit-filled pie was included in the Baking with Julia cookbook, edited by Dorie Greenspan. Over the years, we’ve tweaked this recipe, always wanting to improve on one of our all-time favorite pies. Throughout the seasons, you should play around with the fruit combinations, using what’s fresh at your local farmers market. This time of year, it’s hard to beat fresh nectarines with plump blueberries!
– Leslie Mackie
Makes one 9-inch pie
1 batch Macrina’s Flaky Pie Dough
2 pints fresh blueberries, rinsed and air-dried
4 ripe nectarines, rinsed and cut into ½-inch wedges
¾ cup + 1 Tbsp granulated sugar, divided
¼ cup light brown sugar
1 tsp pure vanilla extract
1 tsp fresh lemon zest
4 Tbsp unbleached all-purpose flour
1 Tbsp unsalted butter
1 egg beaten with 1 tsp water for egg wash
Make one batch of Flaky Pie Dough. Keep discs refrigerated until you’re ready to use them.
In a medium bowl, combine the blueberries, nectarine wedges, ¾ cup sugar, brown sugar, vanilla, lemon zest and flour. Toss to coat the fruit with the other ingredients.
On a floured work surface, roll out the larger disc of Flaky Pie Dough so that its diameter is 14 inches and it’s approximately ⅛-inch thick. Fold the flattened disc in half and lift it onto your pie pan. Unfold the disc and gently press it down and around the sides. There should be a 1 to 1 ½-inch overhang for sealing and crimping at the finish.
Pour the fruit filling into the raw pie shell. Use a spoon to press gently on the fruit smoothing the surface so the filling doesn’t have gaps that would settle when baking. Break up the 1 Tbsp of unsalted butter and dot the top of the filling. Paint the rim of the pie dough with egg wash.
On a floured work surface, roll out the smaller disc of Flaky Pie Dough so that its diameter is just under 10 inches and it’s approximately ⅛-inch thick. While it’s flat, cut vents in the disc in a decorative design. We often cut two 2-inch slits (across from each other) and four 1-inch slits to the left and right of the larger slits. Be creative; the main thing is to have steam vents so the crust doesn’t balloon.
Gently fold the disc in half and lift it onto the pie. Unfold it and match the perimeter to the egg-washed rim of the bottom dough. Brush the top of the pie with egg wash, then fold the lower dough’s overhang up around the entire pie.
Once it’s sealed, crimp the edge with a decorative design. You can flatten and use fork tongs for design or use your fingertips to form a waving edge. Again, be creative. Brush the crimped edge with egg wash and sprinkle 1 Tbsp sugar over the top of the pie. Refrigerate the pie for 30 minutes before baking.
Position a rack in the middle of the oven and preheat it to 400°F.
Place the chilled pie on a rimmed baking sheet and bake for 20 minutes, then reduce the temperature to 350°F and bake for another 40 to 45 minutes. The top crust should be golden brown with bubbling fruit juices visible.
Let the pie cool for 90 minutes before serving. Serve it with your favorite ice cream or sweetened whipped cream.