Harvest Pear-Blackberry Pie Recipe

Name: Harvest Pear-Blackberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1/2 teaspoon salt; 10 tablespoons butter cut up and very cold; 6 tablespoons vegetable shortening trans-fat free, very cold; ½ tablespoons ice water; 12 ounces blackberries; 2/3 cup granulated sugar; 2 1/4 pounds pears ripe, peeled, cored and chopped; 1/4 cup cornstarch; 1 teaspoon ground cinnamon; 1 teaspoon grated lemon zest; 1/4 teaspoon salt; 1 large egg yolk; 2 tablespoons cream or milk; coarse sugar or Raw, optional

Servings: persons

2 1/2 cups all-purpose flour
1/2 teaspoon salt
10 tablespoons butter cut up and very cold
6 tablespoons vegetable shortening trans-fat free, very cold
½ tablespoons ice water
12 ounces blackberries
2/3 cup granulated sugar
2 1/4 pounds pears ripe, peeled, cored and chopped
1/4 cup cornstarch
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
1/4 teaspoon salt
1 large egg yolk
2 tablespoons cream or milk
coarse sugar or Raw, optional

1
Make Pastry: In food processor, pulse flour and salt until combined. Add butter and shortening; pulse until coarse crumbs form. Drizzle in 6 tablespoon ice water a couple of tablespoons at a time, pulsing between additions. Add another 4 to 6 tablespoons water, until dough just holds together when squeezed. Transfer to work surface. Push dough together until it holds; divide into 2 pieces. Shape into flattened disks. Wrap each tightly in plastic. Refrigerate at least 30 minute or up to 2 days.
2
Make Filling: In large bowl, mash blackberries and granulated sugar. Stir in pears, cornstarch, cinnamon, lemon zest and salt.
3
Preheat oven to 425 degrees F. On floured surface, with lightly floured rolling pin, roll 1 disk dough into 12-inch circle. Transfer to 9-inch pie plate. Trim excess dough. Fold rim under; crimp as desired. Rolle remaining disk into 12-inch circle. With floured leaf- or flower-shaped cutters, cut out shapes from dough. Add filling to pie shell. Arrange dough cutouts over filling. In small bowl, whisk yolk and cream. Brush all over dough. Sprinkle dough with raw sugar if desired. Place pie on rimmed baking sheet. Bake 20 minutes. Reduce oven temperature to 325 degrees F. Bake 1 hour and 10 minutes or until top is deep golden brown. Cool Completely on wire rack. Serve with vanilla ice cream, if desired.
4
ABOUT 540 CALS, 6 G PROTEIN, 74 G CARBS, 26 G FAT (13 G SAT), 7 G FIBER, 340 MG SODIUM.

749

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, 10 tablespoons butter cut up and very cold, 6 tablespoons vegetable shortening trans-fat free, very cold, and more.

Yes, Harvest Pear-Blackberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Harvest Pear-Blackberry Pie

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