26 December 2012,23:53 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Preheat oven to 190°C / 375°F / Gas mark 5.
  • The Pastry: Sieve flour into a mixing bowl. Rub in butter until mixture resembles breadcrumbs. Stir in sugar.
  • Beat egg yolk with water and add to bowl, mixing in to make a dough. Knead lightly until smooth, wrap in clingfilm and chill for about 20-30 minutes.
  • Arrange sliced nectarines and blueberries with double cream in a small pie dish. Roll out pastry, cut a strip about 1 inch wide to fit around top edge of pie dish, dampen and press in place.
  • Lift remaining pastry over fruit, trimming edges with a sharp knife. Press pastry edges together to seal.
  • Gather and roll pastry trimmings and cut out leaves with a knife. Dampen and arrange these over pie.
  • Cut a hole in pastry top to allow steam to escape. Brush pastry with beaten egg to glaze and dust with sugar.
  • Set pie on baking tray and bake for about 30 - 35 minutes or until golden brown. Serve with ice cream.


The Pastry

  • 50 grams caster sugar
  • 250 grams plain flour
  • 50 ml cold water
  • 150 grams unsalted butter, cut in small pieces
  • 1 egg yolk
  • Beaten egg, to glaze 

The Filling

  • 75 grams double cream
  • 6-8 ripe nectarines, peeled, stoned and sliced
  • 250 grams fresh blueberries
  • 1 tablespoon caster sugar

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