In the past, I haven’t had the best of luck with pie crusts. Thankfully, Baking with Julia has tons of helpful description and tips for perfect crusts. Hurray! It’s hard to mess up with the directions are so clear. Right? (Kind of. Read on!)
The Blueberry Nectarine Pie calls for a half recipe of Flaky Pie Dough. I thought about making the full recipe to have extra dough, but since I wasn’t sure how it would turn out, I decided to stick with the half. I carefully measured the dry ingredients, added the cold butter and shortening, and was pleased with how it was coming together.
Then I poured in 1 cup of ice water. OH NO, 1 CUP OF ICE WATER! I had added the full amount of water to my half batch of dough. It looked like mush. I can’t even explain how mad I was at myself!
So I threw the bowl of mush in the fridge and proceeded to prepare the other half of the crust recipe. More flour, butter, shortening… Then I mixed it into the mush to form a dough that was correctly proportioned. I’m not sure how much damage the incident caused, but the dough looked okay in the end.
Then it was time to make the blueberry nectarine filling!
The filling came together really quickly and easily. I don’t think I’ve ever (I’m ashamed!) made a fruit pie, so I don’t have much to compare it to. This filling was delicious though, and I would totally eat it on its own! Maybe a spoonful on my morning yogurt or with ice cream for dessert.
Assembling and baking the pie was easy. And the results? Great! I was very happy with this one! It tasted delicious and looked pretty good too. Despite the crust incident, I think this is the best crust I’ve made yet (which isn’t saying a hell of a lot, but it really is good!), and I’m kind of glad that I have another pie’s worth of dough in the freezer.
My cook book photo recreations: