Blueberry-Nectarine Lattice Pie 8.000

Deb Lindsey for The Washington Post

Aug 3, 2016

These two fruits don't often go together, but this pie proves how well they do. The crust contains barley flour, which lends a slight sweetness and complements the tart berries and stone fruit.

Make Ahead: The pie-crust dough needs to be refrigerated for at least 2 hours and up to 2 days. It can also wrapped, sealed in freezer-safe zip-top bags and frozen for up to 1 month; defrost in the refrigerator overnight. The pie needs to sit for at least 6 hours before serving. The pie will keep overnight at room temperature, and it cuts more cleanly and tastes better the next day, after the filling has had time to set.

Where to Buy: Barley flour is available at Whole Foods Markets and at natural-foods stores.


Servings:
8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings; makes one 9-inch pie

Ingredients
  • For the crust
  • 1 cup (142 grams) all-purpose flour, plus more for the work surface
  • 3/4 cup (103 grams) barley flour (see headnote)
  • 1/2 cup (74 grams) fine stone-ground yellow cornmeal
  • 1 teaspoon sugar, plus more for optional sprinkling
  • 1/2 teaspoon salt
  • 10 tablespoons (140 grams) cold unsalted butter, cut into 1/2-inch cubes
  • 1/3 cup (75 grams) cold fresh grapefruit juice
  • 1 large egg, lightly beaten, for egg wash (optional)
  • For the filling
  • 3/4 cup (156 grams) sugar
  • 5 tablespoons cornstarch, sifted
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1 3/4 pounds (about 5 1/4 cups) fresh blueberries
  • 1 1/2 pounds very ripe nectarines (about 5), pitted and cut into 1/2-inch dice (3 1/2 cups)
  • 3 tablespoons fresh grapefruit juice

Directions

For the crust: Combine both flours, the cornmeal, granulated sugar and salt in a food processor and pulse until well mixed. Add the butter and pulse until the mixture forms coarse crumbs, with a few almond-size pieces remaining. Sprinkle the grapefruit juice over the mixture, and pulse until the dry ingredients are evenly moistened and large clumps just start to form. When you squeeze some of the fine crumbs between your fingers, they should hold together.

Turn out the dough and divide it into 2 portions, one slightly larger than the other. Shape the dough into two 1-inch-thick disks. Wrap each in plastic wrap and refrigerate until firm, at least 2 hours.

Lightly flour a large sheet of parchment paper. Unwrap the larger disk of dough, place it in the center of the paper and cover it with its plastic wrap. Roll into a 12-inch round, occasionally lifting and replacing the plastic wrap. Flip it over and peel off the parchment, then lift the dough with the plastic wrap and flip it into a 9-inch pie plate, gently pressing it into the bottom and up the sides. Discard the plastic. Refrigerate until ready to fill.

Unwrap the remaining disk of dough and repeat the rolling, using the same parchment and rolling the dough into an 11-inch round. If the dough has softened, slide it on the parchment onto a pan and refrigerate until firm. Use a fluted or straight-edged pizza/pastry cutter or a sharp knife to cut the remaining dough into 1/2-inch-wide strips. Slide onto a large flat plate or pan and refrigerate.

For the pie: Stir together the granulated sugar, cornstarch, coriander and salt in a large bowl. Add the blueberries, nectarines and grapefruit juice. Toss gently to coat; let stand while the oven preheats.

Position a rack in the lowest third of the oven; preheat to 450 degrees. Line a baking sheet with aluminum foil, shiny side up. Place the pie plate on the baking sheet.

Stir the filling again, then transfer it to the pie plate.

Brush water on the visible edges of the pie crust dough in the plate. Arrange half of the dough strips on top in parallel lines, spaced apart as you like. Fold back the strips at the center of the pie. Place a dough strip perpendicular to the other strips across the center of the pie. Unfold alternating strips over the perpendicular strip. Set down another perpendicular strip 1 inch apart from the first and unfold the remaining strips over it. Repeat the folding, placing and unfolding to create a lattice top. Or simply place half of the strips on the pie, spacing them an inch apart, and place the remaining strips perpendicular to them, spacing them an inch apart.

Use a pair of kitchen shears to trim the strips and bottom edge to a 3/4-inch overhang. Fold the overhang under and decoratively crimp the edges with a fork or fingers. If the dough has softened, pop the whole pie into the freezer until the dough is firm again, about 10 minutes. If you'd like a sparkly top, brush the lattice with some of the beaten egg and sprinkle with sugar.

Bake for 30 minutes; if the crust seems to be browning too quickly, tent the pie with aluminum foil, shiny side down. Reduce the oven temperature to 350 degrees and bake for about 35 to 40 minutes or until the crust is golden brown and the filling is strongly bubbling. If after 40 minutes the filling isn't strongly bubbling, cut an X in the center of the foil tent and replace the tent, shiny side down. Return the oven temperature to 450 degrees and bake 5 minutes more, at which point the filling should be bubbling.

Cool (on the baking sheet) on a wire rack until barely warm. Carefully lift the pie plate off the foil and let stand on the rack until the filling is set, at least 6 hours.

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Recipe Source

From the upcoming "Better Baking: Wholesome Ingredients, Delicious Desserts," by Genevieve Ko (Houghton Mifflin Harcourt, October 2016).

Tested by Kara Elder.

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