Rustic Blueberry Nectarine Pie

Prepare Pastry: Combine flour, sugar, cardamom and salt in food processor; pulse to combine. Add butter and pulse to pea size. Sprinkle 3 tbsp. water over flour, process 3 to 4 sec. until starting to come together. (If dough looks very sandy, add more water and pulse a few more times until clumping but slightly loose). Turn out onto a large sheet of plastic wrap. Bring wrap up and cover top of dough; press to form a 7-in. disc. Chill until cold.

Divide dough into six equal pieces. Roll out on lightly floured board to 1/8 in.- thick-circles about 5-in. in diameter.

Line a baking sheet with parchment paper; transfer circles to sheet. Spoon 1 tbsp. cookie crumbs into center of each circle.

Prepare Filling: In large bowl, gently toss blueberries, nectarines, sugar and cornstarch. Mound fruit evenly in center of each circle, leaving a 1-in. border around edge, Bring pastry up and over filling just to form a 1-in. border. Brush pastry lightly with egg mixture and sprinkle with sugar. Chill until cold.

Preheat oven to 425°F.

Bake pies 35 min. or until center lightly bubbles and crust is deep golden. Cool 15 min.

For service, serve warm with gelato or lightly sweetened whipped cream.