- Makes one pie.
- 2 cups sliced nectarines
- 2 cups blackberries
- 1/2 cup plus 2 Tablespoons sugar
- 2 Tablespoons cornstarch
- Juice of 1/2 lemon
- 1-1/2 cups plus 2 Tablespoons flour
- 3 Tablespoons sugar
- 1/2 teaspoon salt
- 8 Tablespoons unsalted butter, cut into 1/2-inch pieces
- 2 Tablespoons shortening
- 3 Tablespoons ice water
Combine the first five ingredients in a large bowl and toss lightly to coat. Set aside. Pour all remaining ingredients, except ice water, in a food processor and, using the pulse button, work in short segments until pastry resembles crumbs. Add ice water, continuing to pulse, until all water is used. Process until a ball is formed, remove from machine, and wrap with plastic. Refrigerate for 30 minutes to an hour.
Preheat oven to 425 degrees. Roll out dough on a lightly floured surface to about 1/8- inch thick. Place on cookie sheet. Dump fruit mixture in the center of dough and roll up edges almost to the center to form a bowl. Sprinkle with sugar and bake 20 minutes. Reduce heat to 375 degrees and bake until crust is golden brown, about 20 more minutes. Remove from oven and let cool slightly. Serve warm with vanilla ice cream.