How to make
Sift the flour into a large bowl. Cut the butter into cubes and rub them with the flour with your fingers, until homogeneous. Color-wise, they need to look like tiny bread crumbs. Add the vanilla capsules and sugar.
Make a well in the middle of the mixture and pour the whipped eggs in it. Mix with a spatula and pour in the water.
Gather the dough up with your hands and put it on a counter or wooden board. Knead it quickly, form it into a ball. Put it to harden in the fridge for about 30 min.
Take the dough out of the fridge, cut off 1/4 of it and set it aside. Using a rolling pin, roll out the larger part of the dough into a circle a little larger than the diameter of the pie form. Use a little flour to prevent it from sticking.
Use the rolling pin to help you transfer the dough into the pie form, press it well along the walls and bottom of the form. Remove the excess pieces along the edges of the pie by passing the rolling pin along them.
Cut the nectarines into halves and remove the pits. Cut them into crescents about 1/2″ (1 cm) thick.
Arrange half the nectarine on the dough in the form. Wash and dry the blackberries and put them in as well. Arrange the rest of the nectarines too. Sprinkle the sugar equally on top of the fruits.
From the remaining dough, make a crisscross pie decoration. Cover the pie with it and smear it with the whipped egg yolk. Bake in a preheated 360°F (180 °C) oven for about 45 min.
Take the pie out and once it cools sprinkle it with the powdered sugar.
Serve it cut into pieces, pour 1-2 tbsp of warm blackberry juice over each piece.
