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1
Blend all purpose flour, sugar and salt in processor.
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2
Add chilled butter pieces and cut in using on/off turns until mixture resembles coarse meal.
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3
Add 3 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
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4
Gather dough into ball; flatten into disk.
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5
Wrap in plastic and refrigerate 30 minutes.
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6
(Can be prepared 2 days ahead.
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7
Keep refrigerated.
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8
Let soften slightly at room temperature before rolling out.)
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9
Roll out dough on lightly floured surface to 12-inch round.
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10
Transfer to 9-inch-diameter glass pie dish.
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11
Fold edges under, forming high-standing rim 3/4 inch above dish sides; crimp edges decoratively.
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12
Freeze crust 25 minutes.
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13
Preheat oven to 350F.
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14
Bake crust until light golden brown, about 30 minutes.
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15
Cool while preparing filling.
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16
Maintain oven temperature.
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17
Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet.
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18
Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes.
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19
Transfer pear mixture to large bowl; cool to room temperature.
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20
Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend.
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21
Transfer filling to cooled pie crust, mounding filling slightly in center.
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22
Sprinkle with Walnut-Streusel Topping.
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23
Bake pie until juices bubble thickly, fruit is tender and streusel topping is golden brown, about 1 hour 5 minutes.
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24
Cool pie on rack until lukewarm.
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25
Cut pie into wedges and serve.
