by Dorie Greenspan
Recipe contributed by Leslie Mackie
I love blueberries! I like them so much I have them several times a week tossed over my morning oatmeal (why does that statement make me feel old?). I also enjoy just grabbing a handful to pop in my mouth for a midday snack.
This is my second blueberry pie I have made in as many months. The filling of the first pie I made was just blueberries; this recipe, as the title states, has the addition of nectarines. I found this filling to be too sweet for my liking. Not only was there more sugar in this recipe, but the nectarines added their own sweetness as well. If I were to make this again I would want to cut the sugar by at least a third to half, though I am not sure if that would have an effect on the thickening aspect.
I also prefer the other pie dough recipe for it used more butter and less shortening, plus the addition of lemon juice.
Leslie's instructions for lining the pie pan has you, for the top crust, placing the pie pan onto the dough and cutting it so it is about 1/2 inch larger than the pan. I find it easier to just place the dough over the filling and trim the excess with scissors. He also recommends to cool the pie for at least 30 minutes before slicing. I say cool the pie completely! After cutting into the pie and removing the slices, most of the filling oozed out - not a pretty picture. This I should have learned from the other pie I made.
I asked our daughter if she liked the pie and she said it was good - not good enough to eat the whole pie, though. As I mentioned earlier it was just too sweet for me; I ended up throwing half of the pie away.
Success meter (1-3): 1
Why does this always happen with me and stone fruit?
Cut and twist. Only the skin comes off.
I could have done without the butter.
↑ As I said, not a pretty picture. ↓
Helping the filling back into the crust.
Looking for the recipe? Our hosts of the week have it posted on their sites or you can always pick up your own copy of Baking with Julia.
Our wonderful hosts this week are: Hilary of Manchego’s Kitchen and Liz of That Skinny Chick Can Bake. Also check out all the other baker's creations here: Tuesdays with Dorie LYL post.
