This is my favorite type of pie because it celebrates the delicious fruit that summer has to offer. I like to use fruit from the farmers' market, and I choose nectarines over peaches simply because you don't have to peel them. The title says blueberry, but often, I use blackberries. The recipe is more of a suggestion than a strict code; you could make it sweeter, use lemon instead of orange, or add a pinch or a dash of that.
For the crust:
1 ASB Basics Pâte Brisée recipe, half pressed decoratively in a 9" or 10" glass pie plate and chilled, the other half chilled (in the refrigerator) in a disk.
For the filling:
12oz blueberries or blackberries
24 oz sliced fresh nectarines, around 4-6. You could substitute peeled, sliced peaches.
1/3 –2/3 cup brown sugar (Just about a half cup is perfect in my opinion)
4 tbsp all purpose flour
1/2 tsp ground cinnamon
Juice of half an orange
For the final preparation:
2 tbsp butter
2 tbsp cream, milk, or cold water
Sparkling/Sanding sugar (If you don't have it, you can use regular sugar, but you can keep a big bag of sparkling sugar in your cupboard for months in an airtight ziplock bag. I use it whenever I make muffins or pies.)
Preheat the oven to 400° F.
Mix together the ingredients for the filling in a large bowl, set aside.
On a well–floured surface or between two pieces of wax paper, roll out the chilled disk of pie dough. Use a pastry or pizza cutter to cut strips for a lattice topping.
Pour the filling into the unbaked bottom crust, spread evenly. Dot the filling with the butter. Weave a lattice on top, cut away excess dough. (You can re-roll out the scraps of dough and sprinkle them with brown sugar and cinnamon and bake them off.)
Place the shaped pie in the freezer for 15 minutes. Meanwhile, whisk together egg and cream for the egg wash until there are no streaks of egg white.
Take the pie out of the freezer and use a pastry brush to brush egg wash on all the exposed crust. Sprinkle with sparkling sugar.
Put the pie plate onto a sheet tray (this prevents any bits from falling to the bottom and burning), and place in the oven. Immediately reduce the temperature to 375° F. Bake until the filling bubbles consistently, and the crust is deeply golden brown, between 70 and 90 minutes. After 45 minutes, you can check on the pie and cover the edges with a pie shield if necessary.
Allowing time for the juices to thicken, cool at least three hours before serving with softly whipped cream.