Forgotten Fruit Part 2- Nectarine Blueberry Pie

My pie crust luck lately has been pretty good and maybe I got a little bit cocky.
So the universe saw fit to punish me with some terrible pie crust luck.
My Nectarine Blueberry Pie turned out great (if a bit "rustic"), but my pie crust was disastrous. I meant for the pie to have a top crust, but I ran out of flour when I was rolling it out and it was just completely fused to my cutting board.
Why am I admitting to this pie crust catastrophe? Because even though it was a little tricky, the end result was delicious and if I hadn't admitted to the problems, no one would have known.

My dad was a little surprised by the nectarine and blueberry combination, but I opted to use the random fruit in my fridge to convince others not to throw away any less than pretty fruit they have. Although if I had my way, I would have used peaches instead. Use 5 cups total of whatever fruit you have.
Nectarine Blueberry Pie
3 cups of nectarines, peeled and chopped
2 cups of blueberries
4 tablespoons of cornstarch
1 lemon
3/4 cup of sugar

1/2 cup of shortening
1 cup of flour
cold water
pinch of salt

For the crust:
In a large bowl, mix the flour, and salt, use a pastry blender or fork to break up the shortening and mix it into the flour. Once the mixture is crumbly and the shortening is in chunks roughly the size of peas, add a few tablespoons of water, until the mixture comes together and will form a ball. (Don't over mix) Wrap in plastic wrap and leave in the refrigerator for about an hour.
Cover a flat surface with flour, and roll out the dough into as close to a circle as you can manage. Transfer the dough to a pie pan (whatever you do, do not spray the pan with nonstick spray) and crimp the edges at the top.


In another bowl, mix together fruit, sugar, cornstarch and the zest and juice of the lemon together. Pour into the pie crust.


Bake the pie at 375 degrees for about an hour, till the filling is thick and the crust looks light brown.