Pie, Y'all!

Fittingly for the season, our recipe this week was the Nectarine and Blueberry Pie. I like how versatile this recipe seems. Nectarines and blueberries are great for summer but it could be adapted easily to fall or winter fruits.

I had a few issues making the pie dough. A: I didn't have ice for the water, which I know is weird, but true. B. The shortening was mushy even though I put it in the freezer for about an hour before I used it. And C: I don't think the dough needed a whole cup of water. It was so sticky that I added probably close to another 1/2 C of flour and put the whole bowl into the freezer for a couple minutes before I even shaped the dough into disks to rest.

Aside from making the dough, constructing the pie was nice and easy. As I mentioned last week, I think my oven cooks on the cool side. This baking confirmed that 100%. After the recommended 40ish minutes I still had uncooked eggwash on the top of my very blond pie. The total cooking time was nearly 1:30 but it finally bubbled and got good color. Fortunately, I had to go to work this morning while it was cooling so there wasn't temptation to cut into the pie before time. This crust is delicious and flaky, but I do feel like it's a little heavy. Maybe I should just roll the top crust a little thinner if I'm making it again. I did make the full dough recipe so I'll have at least another pie's worth to play around with.

Check out the hosts for this week's recipe: Hilary and Liz.

For the rest of the TWD bakers check out the blogroll.