Go Back
+ servings

Nectarine Blueberry Pie

Bake the season with this juicy, tangy, sweet pie filled with ripe nectarines and plump blueberries. 
Prep Time45 mins
Cook Time1 hr 15 mins
Total Time2 hrs
Course: Dessert
Servings: 8
Author: Tricia


For the filling:

  • cup granulated sugar
  • 3 tablespoons cornstarch
  • zest of 1 lemon
  • 7-8 nectarines, pit removed, then sliced (do not peel)
  • 6 ounces fresh blueberries, rinsed and dried (about 1 1/2 cups)
  • juice of 1 lemon
  • ½ of a small apple, peeled, cored and grated on a large box grater (I used Granny Smith)
  • 1 Double Pie Crust (See link in NOTES)
  • 1 egg yolk
  • 1 tablespoon milk or cream
  • 1 tablespoon granulated sugar to topping (optional)


  • Prepare the pie crust and refrigerate for 30 minutes or up to 3 days.  (See recipe below)  Line a large baking sheet with foil and set aside.
  • When ready to bake, preheat oven to 375°F.  Whisk together the sugar, cornstarch and lemon zest.  Place the sliced nectarines and blueberries in a large mixing bowl.  Add the sugar/cornstarch mixture, lemon juice and grated apple to the fruit.  Using a large rubber spatula, gently fold to combine.  Set aside while rolling out the crust.
  • Roll out one of the pastry discs in a circle that's big enough to allow a 1-inch overhang.  Trim the excess dough with kitchen shears.  Fill the pastry crust with the nectarine mixture spreading into an even layer.  Roll out the remaining pastry and cut into shapes using a cookie cutter.   Place in a random pattern over the filling as desired.  
  • In a small bowl, whisk together the egg yolk and milk.  Brush the crust "stars" and around the top edge of the crust (see video).  Sprinkle with sugar.
  • Place the pie on the foil lined baking sheet and bake for 75-90 minutes or until the crust is browned and the filling is bubbling.  Check the pie after about 45-60 minutes and if browning too quickly, tent loosely with foil.
  • For best results, allow the pie to cool to room temperature before serving.  Serve with ice cream if desired.  Refrigerate leftovers and enjoy!


Click HERE to get the recipe for our Perfect Pie Crust in 3-Easy Steps complete with how-to video! 
If using my pie crust recipe, you will most likely have leftover pastry scraps.  You can re-roll the extra pastry and cut into "crust cookies."  Once the pie is done, place the crust pieces on the baking sheet, brush with the remaining egg wash, then sprinkle with sugar and cinnamon for a simple sweet "crust cookie."