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Blueberry Nectarine Pie

I stumbled across this combination when I worked at a farmstand for a year. We were allowed to take home bruised fruit, so that year, I had access to an abundance of peaches and nectarines. So I started experimenting. By the way, this works well with peaches too.


6 cups of Blueberries and cut up Nectarines.

1/2 cup Sugar

Zest and juice of 1 Lemon

2 Tbsp Cornstarch

2 Tblsp cubed Butter


Prepare pie crust using half to line a pie plate and saving the other for the lattice top.

While the pie crust is chilling in the pie plate, preheat the oven to 375 degrees Fahrenheit.

Prepare the filling by combining all of the ingredients except the butter.

Once the pie crust is chilled and the oven is preheated, take the pie crust out of the refrigerator, and place it on a parchment-lined baking tray.

Roll out the rest of the pie dough until about 1/8 inch thick. Cut strips from the dough.

Place the filling into the prepared pie crust-lined pie plate. Dot with the cubed butter.

How to create a lattice top:

  1. Lay about 5-6 strips of pie crust on top of the filling.

  2. Pull back every other one.

  3. Lay a strip of pastry across the unfolded pastry strips.

  4. Relay the folded strips across the new strip.

  5. Fold back the alternate strips, and then lay another strip across the pie.

  6. Relay those strips and fold back the original strips.

  7. Continue until the end of the pie.

  8. Trim the strips and incorporate them into the rolled edge of the pie crust by pressing them into the crimped edge.

Place the pie on the bottom rack of the oven to ensure the bottom of the pie is cooked.

Bake for 50 minutes or until the pie crust is golden brown and the inside has bubbled for a while.

Remove from the oven and let cool for about an hour.

Serve as is or with vanilla ice cream or whipped cream.


Fresh fruit is great for this pie, but I know blueberries can get expensive depending. on the season. You can certainly use frozen blueberries, and the pie is just as delicious. Plus, that means you can make this pie even without the nectarines any time of the year.

FYI the pictures of this pie were made with frozen blueberries!

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About Me

Hi!  I'm Jen

Cooking is a passion passed down from both of my grandmothers to my mother and then to my sister and me.  

Throughout my career, I was always drawn back to food.  I've learned from experienced chefs, apprenticed with professional bakers, and tasted coffee with international experts.

Today I'm sharing those experiences with you.

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