Nectarine and blueberry pie
(14 Mar 2016)

Nectarine and blueberry pie Expresso
Nectarine and blueberry pie

Recipe by Zola Nene
Serves 6-8



3 cups cake flour
Pinch salt
¼ cup castor sugar
225g cold butter, cubed and chilled
1 egg
6 Tbs ice cold water


Filling:
6 ripe nectarines, sliced
2 cups fresh blueberries
1/3 cup brown sugar
2 Tbs cornflour
1 tsp vanilla extract


To finish:
1 egg, beaten for glaze
2 Tbs brown sugar


Preheat oven to 180C then grease and line a 22cm pie dish.
Mix together the flour, salt and sugar.
Rub in the butter until the mixture resembles breadcrumbs.
Mix in the egg and enough water to make a pliable dough.
Set aside 1/3 of the dough for the top.
Roll the dough out into a large circle big enough to fit into the greased pie dish.
In a bowl, mix together the nectarines, blueberries, brown sugar, cornflour and vanilla.
Place fruit onto the pastry case.
Roll out the remaining dough to 5mm thick, then cut out small circles.
Lay the circles of pastry over the fruit to cover, overlapping each circle to form a top crust for your pie.
Brush the top of the pie with egg wash then sprinkle with brown sugar.
Bake at 180C for 45 minutes or until the pastry is golden brown and crispy.
Serve with a dollop of whipped cream.

 

Watch the recipe here:


 

 

 

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