Pie has never been my strong suit. Well, pie crust has never been my strong suit. I was hoping this recipe was the end-all/be-all. Unfortunately, this first attempt was not that…
- Softest pie dough I’ve ever worked with (that much fat, what did I expect!?!)
- The most golden (just like a perfect tan!) pie crust I’ve ever baked (that much fat, what did I expect!?!)
- Flakiest pie crust I’ve ever made (that much fat, what did I expect!?!)
I’ve also never even eaten a blueberry pie (not a huge blueberry fan), but I loved the flavor. As for the nectarines…well, here in Portland, OR, we had such a cool wet beginning to our summer, the growing season is late. Thank goodness the filling was cooked, because it was impossible for me to find enough nicely ripe nectarines, so they were on the green side. Cooking definitely helped.
I wasn’t going to post a photo this time – my finished pie looked a little like a train wreck, but I decided you have to post the bad as well as the good. And, I’ve decided this is the pie crust I’m going to workshop – I’ll be posting again in about a week to let everyone know if I get better at it or should just stick with cobblers!
scaryladyatho 
Ultimately, what matters is the taste, right? I think we’ve got to post the ugly with the beautiful – it helps us all with the learning we’re doing. 🙂
Don’t judge a pie by it’s crust 🙂
(I’ve reduced the butter – didn’t use shortening – lost flakyness but was still fine)
I was happy to read a post from someone else who struggled with the crust! I’m a pretty experienced pie baker and found this recipe tedious but delicious!