It’s been a bit crazy the past couple of weeks, some of it good and some bad.   It started off with a major water leak at work that resulted in carpet being removed and three feet of the walls being torn out so it could dry.   What a mess!  The good–this last weekend spent at  the North Rim of the Grand Canyon photographing sunrises and sunsets with an amazing group of women.  But I digress, this post is about blueberry nectarine pie.  This was the perfect summer dessert.  I found wonderful nectarines and fresh blueberries at the farmers market.  The crust was wonderful, very full of butter, tasty and flaky.  The dough is very soft and a bit hard to work with.  You need to keep it cold to be able to work it.  It keeps well in the freezer.  I made the full pie crust recipe, which is for two double crusted pies, on the fourth of July and used the first two pieces for an apricot pie.  Then I froze the other two portions of the dough for about two weeks until I made this pie.  I thawed the frozen dough in the refrigerator overnight before assembling the pie.  There was no loss of flavor or texture.  The combination of the blueberries and the nectarines was excellent.  I did not add any additional sugar so the pie was not overly sweet.  The crystal sugar on the top made it look so pretty.   I took this beautiful pie to work and drove up to the back door and left it on counter by the time clock, then went to park my car in the correct lot.  By the time I walked back in every department had been called to see who made the pie and when could they eat it!  It was devoured in short order.  I loved this pie and will make it again sometime.

The host bloggers for this post on Tuesdays with Dorie are — Hilary of Manchego’s Kitchen and Liz of That Skinny Chick Can Bake.  If you have the book, Baking with Julia, the recipe can be found on page 384, for the pie and page, 31 for the crust.