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WHEN
Saturday, 8:30 a.m. to 12:30 p.m.
May 24th - October 25th
WHERE
8282 Forsyth Boulevard
(West parking lot of Straub's Market)
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| BLUEBERRY-NECTARINE PIE |
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By Emily Barron
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• Unbaked pastry for double-crust pie
• 3 cups blueberries
• 2 cups sliced nectarines
• 3/4 cup sugar
• 1 tbsp. flour
• Pinch of lemon zest
• Emily's Pie Crust
- Mix together blueberries, nectarines, sugar, flour and lemon zest.
- In saucepan over medium heat, bring half the fruit mixture to boil. Place in bowl. Mix in remaining fruit mixture. Let cool to room temperature.
- Preheat oven to 375 degrees.
- Line pie pan with unbaked crust (one-fourth total dough). Add fruit mixture. Cover with remaining crust. Chill 10 minutes. Poke 4 slits in top of crust to let steam escape. Sprinkle with sugar.
- Bake pie on middle rack of preheated oven 40 to 50 minutes. Let sit at least 30 minutes before serving.
• Emily's Pie Crust: Cut 3/4 cup (1-1/2 sticks) butter in small pieces, then add 1-3/4 cups shortening, forming tiny crumbs by hand. Gently toss with 5-1/4 cups flour until incorporated. Add 1 cup ice-cold water. Handling as little as possible, toss into large ball, then divide into 4 equal rounds. Roll out on lightly floured surface as desired.
Extra crust can be covered and refrigerated a few days or frozen up to one month.
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