I’ll start off with a brief apology for the major lack of photos in this post. I actually made this delightful little fruit pie for my family’s Memorial Day celebration and I got too distracted in the moment to remember to take a few snaps while serving. So you’ll have to take my word on how delicious this strawberry nectarine pie is, without any beautiful photos to do it justice.
Not only is this fruit combination probably my new favorite (I’m beyond obsessed with nectarines), but I think I finally perfected my pie crust recipe too! I will forever and always promote an all butter crust, but I think the addition of buttermilk finally took it to the next level.
Strawberry Nectarine Pie
For the dough:
- 1 cup cold butter, cubed
- 2-1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 cup buttermilk
For the filling:
- 4 cups sliced yellow nectarines
- 2 cups sliced strawberries
- 1/2 cup sugar
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 5 tablespoons cornstarch
- 1 tablespoon cold butter
- 1 egg, beaten
In a stand mixer fitted with the paddle attachment, combine the butter, flour, sugar, and salt on low speed until the butter is broken into pea-sized chunks (some larger chunks are okay too). Slowly mix in the buttermilk and any additional water as needed, just until the dough comes together.
Shape the dough into two equal disks, wrap tightly in plastic wrap, and refrigerate for at least an hour.
Meanwhile, in a large bowl, gently mix the fruit, sugar, nutmeg, salt and cornstarch.
Preheat oven to 425°F. On a lightly floured work surface, roll out the first disk of dough to a large round, about 1/4 inch thick. Transfer to a 9-inch pie dish and gently press into the bottom and sides. Pour the fruit filling into the shell and dot with small chunks of butter.
Roll out the second round of dough and cut into strips to create a lattice over top, folding any excess edges underneath. Brush the top and edges of the dough with the egg wash.
Bake for 20 minutes at 425°F, then lower the heat to 350°F. Bake for another 35-40 minutes, until the crust is golden and the filling is bubbling.
Refine Baking Tips
- Be mindful not to over mix your dough. There should be visible chunks of butter when rolling it out.
- Refrigerating the dough will not only keep the butter cold to create a flaky crust, but will help the dough hydrate throughout.
- Brushing egg wash over the lattice is not essential, but it will give your finished pie that beautifully shiny and golden crust.