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1
Combine 1 cup flour and 1/8 teaspoon salt in bowl.
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2
Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
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3
Mix in enough water with fork just until flour is moistened.
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4
Shape dough into ball; flatten slightly.
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5
Wrap in plastic food wrap; refrigerate 30 minutes.
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6
Heat oven to 400F.
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7
Roll out dough on lightly floured surface to 12-inch circle.
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8
Fold into quarters.
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9
Place into ungreased 9-inch glass pie pan; unfold, pressing firmly against bottom and sides.
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10
Trim pastry to 1/2 inch from edge of pan; fold under.
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11
Crimp or flute edge.
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12
Combine pears and orange juice in bowl.
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13
Add 1/2 cup flour, 1/2 cup sugar and cinnamon; stir to combine.
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14
Gently stir in raspberries.
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15
Spoon filling into prepared crust.
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16
Combine 1/2 cup flour, brown sugar and pecans in bowl.
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17
Cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
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18
Sprinkle topping evenly over filling, pressing down gently.
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19
Bake 45-55 minutes or until juice begins to bubble through edge.
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20
Cover with aluminum foil during last 15 minutes of baking, if crust is browning too quickly.
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21
Remove from oven; cool at least 2 hours on cooling rack.
