BLUEBERRY-NECTARINE LATTICE PIE

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Blueberry-Nectarine Lattice Pie image

This blueberry pie with nectarines gets brightness from grapefruit juice, fragrance from coriander, and a beautiful look from the pastry on top.

Provided by Genevieve Ko

Categories     Blueberry     Pie     Dessert     Summer     Nectarine     Vegetarian     Soy Free     Tree Nut Free

Yield Makes one 9-inch pie

Number Of Ingredients 9

Barley-Cornmeal Crust
Unbleached all-purpose flour, for rolling
¾ cup (156 g) sugar, plus more for sprinkling (optional)
3 tablespoons cornstarch
½ teaspoon ground coriander
¼ teaspoon salt
1¾ pounds (792 g) blueberries (5¼ cups)
12 ounces (340 g) very ripe nectarines (about 3), pitted and cut into ½-inch dice
3 tablespoons fresh grapefruit juice

Steps:

  • If the dough has been chilled for longer than 2 hours, let stand for 10 minutes before rolling.
  • Lightly flour a large sheet of parchment paper. Unwrap the larger disk of dough, place in the center of the paper, and cover with its plastic wrap. Roll into a 12-inch round, occasionally lifting and replacing the plastic wrap. Flip it over and peel off the parchment, then lift the dough with the plastic wrap and flip it into a 9-inch pie plate, gently pressing it into the bottom and up the sides. Discard the plastic. Refrigerate until ready to fill.
  • Unwrap the remaining disk of dough and repeat the rolling, using the same parchment and rolling it into an 11-inch round. If the dough has softened, slide it on the parchment onto a half sheet pan and refrigerate until firm. Then, using a fluted or straight-edged pizza wheel or a sharp knife, cut the dough into 1½-inch-wide strips. Slide onto a pan and refrigerate.
  • Stir the sugar, cornstarch, coriander, and salt in a large bowl. Add the blueberries, nectarines, and grapefruit juice. Gently toss until evenly mixed. Let stand while the oven preheats.
  • Position a rack on the lowest rung of the oven and preheat to 450°F. Line a half sheet pan with foil. Place the pie plate on the pan.
  • Stir the filling again and spread it in the pie plate. Brush water on the edges of the bottom dough. Arrange half of the dough strips on top in parallel lines, spacing them 1 inch apart. Fold back the strips at the center of the pie. Place a dough strip perpendicular to the other strips across the center of the pie. Unfold alternating strips over the perpendicular strip. Set down another perpendicular strip 1 inch apart from the first and unfold the remaining strips over it. Repeat the folding, placing, and unfolding to create a lattice top. Or simply place half the strips on the pie, spacing them an inch apart, and place the remaining strips perpendicular to them, spacing them an inch apart.
  • Use a pair of kitchen shears to trim the strips and bottom edge to a ¾-inch overhang. Fold the overhang under and decoratively crimp the edges with a fork or fingers. If the dough has softened, pop the whole pie into the freezer until the dough is firm again, about 10 minutes. If you'd like a sparkly top, brush the lattice with water and sprinkle with sugar.
  • Bake the pie for 30 minutes. Reduce the oven temperature to 350°F and bake until the crust is golden brown and the filling is bubbling, 30 to 40 minutes more. If the crust starts to get too brown, tent loosely with foil.
  • Cool on the pan on a wire rack until warm. Carefully lift the pie plate off the foil and let stand on the rack until the filling is set, at least 6 hours
  • Make-ahead: The pie will keep overnight at room temperature. In fact, it cuts more cleanly and tastes better the next day, after the filling has had time to really set. Leftovers will keep in the refrigerator for up to 2 days.

Brenda Rose
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This pie is a keeper! The blueberry nectarine filling is delicious and the lattice crust is perfect. I've already made it twice and it's always a hit.


Pashupati Shah
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The pie was easy to make and turned out so beautiful. The lattice crust was a bit tricky, but I'm glad I gave it a try. It was definitely worth the effort.


katrina singer
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Blueberry nectarine pie is now my new favorite pie! The filling was bursting with flavor and the crust was flaky and delicious. I highly recommend this recipe.


usama izhar
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Amazing recipe! The pie was a hit at our summer party. The flavors of the blueberries and nectarines complemented each other perfectly. The lattice crust was also very impressive. I'll definitely be making this pie again.


Fazlu Sheikh
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This blueberry nectarine lattice pie was a delightful treat! The combination of sweet blueberries and juicy nectarines was perfect, and the lattice crust added a touch of elegance. I followed the recipe exactly and it turned out beautifully. My famil