Tuesday, July 31, 2012

Blueberry Nectarine Pie - TWD: Baking with Julia

Tuesdays with Dorie: Baking with Julia - Thirteenth Installment.  The recipe is Blueberry Nectarine Pie.

Two reactions....Yummy!! and Arrghhhh!  

First: Yummy! I loved the filling of this pie.  I've never before made a fruit pie where I cooked part of the filling and added the raw fruit  - great combination of juice and chunks of fruit.  It did benefit from cooling for quite a while - I'm sure it held together better because of that.
This filling looked like jewels...
Second: Argh!  The crust drove me insane.  I made a half recipe (since the recipe made enough for two pies) and am starting to wonder if I mis-computed the quantities.  I have made many pies, and used various crust recipes, so I didn't expect to struggle with this.  Even after overnight in the fridge, it would not roll out and hold together.  You might want to look away, because this is ugly ;-)  I attempted to fold the crust over, pick it up, and put it in the cake pan, and this was the result:

I gave up on the cake pan, and pressed it into a pie plate, poured in the filling (skipped the butter dots - after wrestling with the crust, I had had enough of butter for one day), and patched together the top crust.

I'm still not sure why the recipe calls for a cake pan....

The happy ending to this sad crusty tale was that the pie tasted very good and the family enjoyed it.  These two fruits are in season here in Massachusetts, so I was able to buy local fruit, making for an even better result.


  1. Well, even though you struggled with the dough, the pie turned out great! I too loved the filling.

  2. I'm glad it ended well! This dough was a bit fussy, I found.

  3. Your a trooper…I might have given up after having all that trouble with the crust! It did turn out quite well though…very delicious looking!! So glad you enjoyed it!

  4. We won't look away... I think many of us where in the same situation. The pie turned out beautifully...

  5. I found it odd about using a cake pan. I made ours in a regular pie pan. Crusts can be frustrating. As long as taste good, yes?

  6. Thanks for all your comments! I agree that taste is most important, and this was successful in that respect.