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1
Into a medium bowl sift together the flour, sugar, and salt.
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2
Stir in the oil and mix with a fork or pastry blender until the size of peas.
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3
Stir in the milk and mix until begins to form a dough.
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4
Stir in enough water to form a smooth ball.
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5
Flatten into a disk and wrap in plastic wrap.
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6
Allow to rest refrigerated for 20 to 45 minutes.
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7
Preheat the oven to 375 degrees F.
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8
In a large bowl, toss the berries and nectarines with 1/4 cup of the sugar and the lemon zest.
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9
Let sit 3 minutes, then taste to determine if more sugar is needed, adding more as needed.
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10
Add the cornstarch and mix well.
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11
On a lightly floured surface, roll the dough into a large circle, about 10-inches across.
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12
Transfer to a baking sheet.
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13
Spread the fruit filling into the center of the dough, leaving a 2-inch border around the edge.
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14
Fold the edges over the filling, overlapping the dough into folds.
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15
With a pastry brush, brush the cream onto the dough border and sprinkle the remaining 2 teaspoons of sugar on top.
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16
Bake until the dough is golden brown and the fruit is bubby, about 35 to 40 minutes.
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17
Remove from the oven and cool on the baking sheet for at least 10 minutes before serving.
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18
Serve with: Inniskillin Niagara Vidal Icewine 1998
