This weeks Tuesdays With Dorie is being hosted by Hilary of Manchego’s Kitchen and Liz of That Skinny Chick Can Bake. The recipe they were chosen for is the Blueberry Nectarine Pie which is located on page 384 in Baking With Julia.
I think for the past month I have made a pie each weekend, and of course I haven’t posted about any of them. So far I have made a peach pie and a cherry pie. I have actually never made a blueberry pie so this was a first for me. I decided to add half the zest of one lemon instead of a “large pinch” like the recipe calls for. I did this because I love the flavor of lemon and it pairs so perfectly with the blueberries that I couldn’t help myself. I also added 2 tbsp of tapioca after the filling was cooked. I didn’t think that 1 1/2 tbsp of flour was enough to thicken all of the filling.
The pie was absolutely FABULOUS. The only problem I had with the recipe was the pie crust. I chilled the shortening and the butter, and the whole time I was thinking that this is WAY too much shortening. I only had to add half of the water called for to get the dough to come together and I probably didn’t even have to add that much. I was thinking it might have been that I used half whole wheat pastry flour and half all-purpose, which is probably the case. The dough rolled out fine but when I went to put it into the pie pan it fell apart. It was also very crumbly when trying to serve a piece of pie. It had the sandy texture of shortbread. The crust was good, it was just giving me a hard time. I guess that is what I get for not having enough all-purpose flour in the house.
We will see what happens for the next pies I make because I still have 1/2 a recipe of dough in the freezer.