Streusel Topped Pear and Blueberry Pie

1. 1

   Blend all purpose flour, sugar and salt in processor.

2. 2

   Add chilled butter pieces and cut in using on/off turns until mixture resembles coarse meal.

3. 3

   Add 3 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.

4. 4

   Gather dough into ball; flatten into disk.

5. 5

   Wrap in plastic and refrigerate 30 minutes.

6. 6

   (Can be prepared 2 days ahead.

7. 7

   Keep refrigerated.

8. 8

   Let soften slightly at room temperature before rolling out.)

9. 9

   Roll out dough on lightly floured surface to 12-inch round.

10. 10

    Transfer to 9-inch-diameter glass pie dish.

11. 11

    Fold edges under, forming high-standing rim 3/4 inch above dish sides; crimp edges decoratively.

12. 12

    Freeze crust 25 minutes.

13. 13

    Preheat oven to 350F.

14. 14

    Bake crust until light golden brown, about 30 minutes.

15. 15

    Cool while preparing filling.

16. 16

    Maintain oven temperature.

17. 17

    Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet.

18. 18

    Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes.

19. 19

    Transfer pear mixture to large bowl; cool to room temperature.

20. 20

    Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend.

21. 21

    Transfer filling to cooled pie crust, mounding filling slightly in center.

22. 22

    Sprinkle with Walnut-Streusel Topping.

23. 23

    Bake pie until juices bubble thickly, fruit is tender and streusel topping is golden brown, about 1 hour 5 minutes.

24. 24

    Cool pie on rack until lukewarm.

25. 25

    Cut pie into wedges and serve.

* Per serving · 4 servings · Values may vary.