I’ve said it before and I’ll say it again: I am no pastry chef….and, in fact, I can hardly be called a baker. I think this has less to do with lack of schooling and more to do with lack of confidence. While I’ve cooked professionally for over a decade and can easily make delicious food for any size party, it takes nothing more than the simplest baking task to throw me (see: The Genoise Disaster). It’s worth clarifying that I have never been to a cooking class, never trained to be a culinary professional. But what I’m lacking in schooling I’ve made up for with my own earnest study of all things food related, a deep love of cooking/eating and an unfettered confidence (it’s just food, right?). While all of these things have seen me through my culinary career, they fail me when it comes time to bake. Maybe it’s because baking takes a precision that challenges my impatient nature. Maybe it’s because baking requires getting it right from the start and cooking allows you to fix and tinker as you go. Regardless, I tend to enter each TWD assignment with a little trepidation. But lately things have begun to to turn around….and this week’s Blueberry Nectarine Pie is a stunning example.
This pie is glorious summer perfection tucked between the best crust you’ll ever have. Big promises, I know. But this pie lives up to it. This should really be the master recipe for anyone who wants to make pie and is a little scared — it’s not only easy but also has some fail-safe steps that ensure success. (See the complete recipe on this week’s hosts: That Skinny Chick Can Bake and Manchego’s Kitchen.)
First, there’s the dough. As per most good pie dough recipes, this one uses part butter and part shortening (the butter ensures good flavor and the shortening ensures a flaky crust). This recipe makes enough for two double-crust pies. I considered cutting the recipe in half but realized this was the kind of thing that has gotten me into trouble with baking recipes before so I put my head down and did as I was told. I made the full recipe and froze the dough for the second pie. I made the dough by hand and it was a bit softer and wetter than the doughs I usually make — turns out this is what makes it so easy to roll out. Genius!!
While the dough was resting and chilling, I made the filling. The method for this filling was another revelation. I cooked HALF of the berries and nectarines with sugar and lemon zest and a bit of flour until thick and bubbly and then folded in the raw fruit and let cool. The result was the perfect jammy-pie-filling consistency that still has nice chunks of fruit. After the filling chilled I was ready to build.
This is where I usually get a little nervous — will the dough break? Will it be too sticky? Not this dough — it was the EASIEST roll-out I’ve ever experienced. The dough was soft and supple but not sticky. Success!! After filling the dough with the chilled fruit mixture and topping it with dots of butter, I covered it with the other round of dough and chilled the whole pie for about 30 minutes. The old me would have considered skipping this second chilling step thanks to that lack of patience I mentioned. But the new, better-baker version of myself knew better. So I let the pie rest, baked it for 50 minutes and was greeted with a gorgeous, golden pie with fruit filling bubbling through the vents.
Oh, and it tasted amazing, too! In fact, it was so good and so quickly gobbled up by my book club friends that I didn’t get a chance to take a picture of a cut slice. Whoops! The best part? I still have pie dough in my freezer and I’ll be getting peaches in my Farm Box next week. Peach Pie, here I come!!