Nectarine Raspberry Pie Recipe

Nectarine Raspberry Pie Recipe

Written by Christie

Pie Crust Rolling Hack

My pie crust recipe has remained unchanged since forgoing shortening several years ago, so I think of my pie-making as unchanged. Sagi (my fiancé and the man behind all things tech at Pie Eyed) found and edited a pie video that we shot last year revealing that growth (or at the very least change) is inevitable. I was surprised to see how much has changed (Did I really use flour as my thickener? I didn’t whisk together my dry ingredients before adding them to the fruit?), and especially excited to be reminded of a dough hack that I used for most of my pie-making history.

Like many cooking hacks, this one depends on parchment (waxed or unwaxed) paper.

Rolling out the dough is the step that leaves most novice pie makers (and even more practiced ones) feeling intimidated. We know overworking the dough will build up too much gluten resulting in a tough crust. We use flour to prevent sticking on the rolling pin and work surface, but not so much that the dough cracks or crumbles. We need to work quickly to keep the dough (especially the butter) cold. The pressure to get it right can be a bit overwhelming.

For my first bunch of pie-making years, I would roll out my pie crust dough between two sheets of parchment paper cut larger than the desired dough round. This allows for a completely non-stick experience without adding flour. It’s also easier to judge thickness and get an even roll. You still want to move quickly so that the dough stays cold, but you’ll find that it is so much easier to move quickly than with a floured surface.

Once you have rolled the dough to your desired size, peel back one of the layers of parchment paper. If it sticks, pop it in the fridge for 10 or 15 minutes before transferring to your pie plate. After chilling, peel back one of the sheets of parchment paper completely, flip it onto your pie plate and peel back the second layer of parchment. Gently press the dough into your pie plate and bake according to the directions in your recipe.

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Nectarine Raspberry Pie Recipe



  1. Roll out the larger piece of dough (keep second piece refrigerated) into a 13-inch round. Fit into a 9” pie plate. Refrigerate (or pop in the freezer if your fridge is too full like mine).
  2. Preheat oven to 425 degrees with the rack in the middle of the oven. Place a lipped baking sheet lined with foil on the rack to catch any juices that might bubble over.
  3. Combine nectarines with lemon zest and juice, vanilla and sugar. Sprinkle with the salt, corn starch, and cinnamon and stir. Gently fold in the raspberries.
  4. Roll out the dough for the top crust into an 11-inch round.
  5. Toss the fruit gently and spoon into refrigerated shell. Cover with the top pastry round. Press or fold edges to seal and crimp decoratively. Brush top of pie with egg whites, cut steam vents, and sprinkle crust with sugar.
  6. Bake for 20 minutes at 425 degress. Reduce oven temperature to 325 degrees, and bake until crust is deep golden and filling is bubbly in the center, 30-50 minutes more.
  7. Cool completely on a rack. Enjoy!

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