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Huckleberry Nectarine Pie
Jon Davies
Print Recipe
Course
Dessert
Ingredients
Pie crust
1
Cup
all-purpose flour
1
Teaspoon
sugar
Pinch
salt
¼
Cup
canola oil
2
Tablespoon
cold milk
2
Tablespoon
ice water
Berry Filling
2
Cups
mixed berries – huckle
blue, black
4
Nectarines
pitted and sliced
⅓
Cup
sugar
2
Teaspoons
lemon zest
1
Tablespoon
cornstarch
1
Tablespoon
heavy cream
Instructions
In medium bowl sift together dry ingredients.
Stir in oil and mix with fork to the size of peas.
Stir in milk and mix until dough starts to form.
Add enough water to form smooth ball.
Flatten into disk. Wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 375°.
Mix berries, sugar and zest. Let sit 5 minutes.
Add cornstarch and mix well.
On a lightly floured surface, roll the dough into a 10” circle.
Transfer to cookie sheet. Spread filling in the center, leaving a 2” inch border.
Fold the edges over filling, overlapping dough into folds.
Brush cream onto the dough border and sprinkle with sugar.
Bake for 35 minutes at 375°.
Cool for ten minutes. Serve warm.