Dessertscountryliving
Blackberry and Pear Pie
Inspired by Oregon's Willamette Valley, this pie is best in the late summer, when both berries and pears are ripe and in season.
👥 8 Servings⏱️ Prep & Cook: 4h 40m⏳ Prep: 30 min👤 Kate Merker📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●knife
📝 Preparation Steps
1
Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil. Coarsely mash blackberries with 2/3 cup sugar in a bowl. Add pears, cornstarch, cinnamon, lemon zest, and salt and toss.
2
On a lightly floured surface, roll one disk of dough into a 12-inch circle. Fit in a 9-inch pie plate. Trim, leaving a 1-inch overhang. Top with blackberry mixture.
3
On a lightly floured surface, roll second dough disk into a 12-inch circle. Using a pastry wheel (fluted, if desired), pizza wheel, or paring knife, cut dough into ten 1-inch-wide strips. Weave pastry strips over filling, trim, and crimp as desired. Use scraps to create leaves, if desired.
4
Brush lattice with milk and sprinkle with remaining tablespoon sugar. Place pie on prepared baking sheet and bake until bubbly and golden brown, ⏱️ 55 minutes to ⏱️ 1 hour. If necessary, shield edges of crust with foil about halfway through baking to prevent over-browning.
5
Transfer pie to a wire rack and cool at least ⏱️ 1 hour. Serve warm or at room temperature.
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