Blueberry-Nectarine Pie (TWD)

The recipe for Blueberry-Nectarine Pie is on page 384 of this book, or you can view the blogs of the hosts for this week’s recipe, Hilary of Manchego’s Kitchen and Liz of That Skinny Chick Can Bake.

I have a really great pie crust recipe that I use for sweet and savory pies. It’s from my high school culinary teacher, Mrs. Carlisle. It’s a shortening crust. It is mentioned in the book on page 31, that an all shortening crust has little flavor, but I disagree. I went ahead and made the dough on page 31 calling for both butter and shortening. It seemed a bit too tough for my taste, since I am so used to the flakiness of an all shortening crust.

The filling was very good. I used the rest of the frozen blueberries from our pyo blueberry trip about a month back, when I made this little gem. I had never baked with nectarines prior to this. They were a very pleasant addition to the blueberries. The lemon zest adds so much freshness to the filling. I love lemon. I actually dabbed a bit of the juice onto my wrists and neck…Yeah, I love it that much :)

I put the pie in the fridge because I like blueberry pie filling best when it’s chilled.

I’m actually thinking of having a slice for breakfast…that’d be ok, right? There is fruit involved.  :0)

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18 thoughts on “Blueberry-Nectarine Pie (TWD)”

  1. Pie for breakfast makes perfect sense and my oldest niece would be right there with you on the lemon perfume – she always wants to zest the lemon for that reason.

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