Nectarine and Blackberry Pie à la Crustmaster

1. Pre-bake Pie Crust

Preheat your oven to 375°F (190°C). Roll out half of the pie dough and fit it into a 9-inch pie plate. Trim and crimp edges, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake for an additional 5 minutes until lightly golden.

2. Prepare Fruit Filling

In a large bowl, combine sliced nectarines, blackberries, granulated sugar, light brown sugar, cornstarch, lemon juice, ground cinnamon, and salt. Gently fold to ensure an even coat.

3. Assemble and Bake Pie

Pour the fruit filling into the pre-baked crust, dot with butter pieces. Roll out the remaining dough, cover the pie, trim and crimp edges, and cut slits for steam. Bake for 50 minutes until golden brown and bubbly.

4. Cooling

Let the pie cool on a wire rack for 2 hours to allow the filling to set before slicing and serving.