Crust Recipe via Simply Recipes
2 1/2 cups all-purpose
flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter,
very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water
Combine flour, salt, and sugar
in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until
mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1
tablespoon at a time, pulsing until mixture just begins to clump together. If
you pinch some of the crumbly dough and it holds together, it's ready. If the
dough doesn't hold together, add a little more water and pulse again. Note that
too much water will make the crust tough.
Remove
dough from machine and place in a mound on a clean surface. Gently shape
the dough mixture into two disks. Work the dough just enough to form the disks,
do not over-knead. You should be able to see little bits of butter in the
dough. These small chunks of butter are what will allow the resulting crust to
be flaky. Sprinkle a little flour around the disks. Wrap each disk in plastic
wrap and refrigerate at least 1 hour, and up to 2 days.
Pie Filling Recipe:
3 1/2 pounds Nectarines, peeled and
sliced
3/4 cup Blueberries
3/4 cup Sugar
3 tablespoons Quick-Cooking Tapioca
2 tablespoons Lemon Juice
1 teaspoon Lemon Zest
Toss all of the ingredients together and
let sit for 15 minutes. After rolling out one disk of the pie dough and placing
it in a pie pan, fill the crust will the filling. Roll out the second disk and
place over top, crimping the top and bottom crust together at the edges.
Lightly brush a beaten egg over the top of the crust and sprinkle with a little
granulated sugar. Cut a couple decorative slits in the top to allow for
venting.
Bake at 450 degrees for 10 minutes and then
reduce heat to 425 degrees and bake for 25 minutes. Remove from oven and let
cool when the top is golden brown.
