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Nectarine, Blueberry & Vanilla Bean Pie with Poppy Seed Crumble

Author: Ovenly bakery

This wonderfully tasty summertime pie comes to us courtesy of Ovenly, Brooklyn's award-winning bakery.

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directions on our blog

At a glance

one 9" pie
Nutrition information


Choose your measure:




  • 2 tablespoons vanilla sugar or granulated sugar
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup rolled oats
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon kosher salt or heaping 1/4 teaspoon table salt
  • 6 tablespoons chilled unsalted butter, cut into 1/2" cubes


  1. To make the crust: In a large bowl, whisk together the flour, sugar, and salt, then add the butter. Rub the butter and flour together until the mixture has a cornmeal-like consistency and no large butter clumps remain.
  2. Add the ice water in a slow stream, mixing to make a cohesive dough.
  3. Press the dough together to loosely combine any ragged pieces. Turn it out onto a floured work surface, and press it together with the heel of your hand, using an outward rubbing motion. This will incorporate all the butter into the dough. Halve the dough, and form each half into a ball.
  4. Press and shape each piece of dough into a 6" disk about 1" thick. Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight. This recipe uses just one of the dough disks; the other one can be frozen for up to a month.
  5. Remove one disk of chilled dough from the refrigerator, and place it on a lightly floured surface. Roll the dough into a 12" circle.
  6. Fold the dough in half and gently transfer it to a 9" pie pan. Tuck the overhanging dough under itself, crimping as desired. Cover with plastic wrap and refrigerate for about 30 minutes before filling.
  7. To make the filling: Remove the pits from the nectarines and cut the halves into 1/4"-thick slices. Mix them with the blueberries. Scrape the seeds from the vanilla bean, and mix them into the fruit.
  8. In a separate bowl, mix together the flour, brown sugar, and sugar. Add to the fruit mixture, stirring until the fruit is evenly coated. Set the fruit aside.
  9. To make the topping: Preheat the oven to 350°F. In a food processor, combine the vanilla sugar with the flour, oats, poppy seeds, and salt. Add the butter and pulse until a loose dough forms.
  10. Scrape the dough onto a parchment-lined baking sheet, forming small and large clumps with your hands.
  11. Bake the topping until cooked through but not browned, about 15 minutes. Transfer it to a rack to cool completely.
  12. To assemble and bake the pie: Once the crust is thoroughly chilled and the topping cooled, fill the crust with the fruit mixture. Sprinkle evenly with the crumble topping.
  13. Bake the pie for 40 to 50 minutes, or until the crust is golden brown. Remove it from the oven, and let the pie cool for 15 to 20 minutes before slicing and serving.
  14. Yield: one 9" pie.

Nutrition Information

  • Serving Size 1 piece (176g)
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 510
  • Calories from Fat 240
  • Total Fat 27g
  • Saturated Fat 16g
  • Trans Fat 1g
  • Cholesterol 65mg
  • Sodium 300mg
  • Total Carbohydrate 62g
  • Dietary Fiber 3g
  • Sugars 24g
  • Protein 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.