Nectarine and Blackberry Pie à la Crustmaster

1. Prepare and Chill Piecrust

Roll out one of the piecrusts and line a 9-inch pie pan, fluting the edges. Chill for at least 30 minutes.

2. Roll Out and Chill Decorative Shapes

Roll out the second piecrust and use cutters to create decorative shapes. Chill the shapes on a plate.

3. Macerate the Fruit

Toss the sliced nectarines with lemon juice, granulated sugar, light brown sugar, and a pinch of kosher salt. Let it macerate for 30 minutes.

4. Prebake the Piecrust

Prebake the chilled crust with foil and pie weights for 25 minutes, remove the weights and foil, and bake for an additional 5 minutes.

5. Prepare the Filling

Add cornstarch and vanilla extract to the macerated fruit. Fold in the blackberries and fill the prebaked pie shell.

6. Bake the Pie

Arrange the chilled cutouts on the pie, brush with beaten egg white, sprinkle with Demerara sugar, and bake at 400°F for 40 minutes, then at 350°F for 35-40 minutes.