Pear & Blueberry Pie Recipes

Pear & Blueberry Pie Recipe

Ingredients :

225g/ 2 cups

50g/ 1/4 cup

50g/ 1/4 cup

675g/ 5 cups

30ml/ 2 tbsp

15ml/ 1 tbsp


2.5ml/ 1/2 tsp

plain flour

lard, cubed

butter, cubed


caster sugar


ripe, but firm, pears, peeled, cored and sliced

ground cinnamon

grated rind of 1/2 unwaxed lemon

beaten egg, to glaze

caster sugar for sprinkling

crème fraiche, to serve

pinch of salt

Method :

Sift the flour and salt into a bowl and rub in the lard and butter until the mixture resembles fine breadcrumbs. Stir in 45ml/ 3 tbsp cold water and mix to a dough. Chill for 30 minutes. Place 225g/ 2 cups of the blueberries in a pan with the sugar. Cover and cook gently until the blueberries have softened. Press through a nylon sieve to remove the seeds. Blend the arrowroot with 30ml/ 2 tbsp cold water and add to the blueberry puree. Bring to the boil, stirring until thickened. Cool slightly. Place a baking sheet in the oven and preheat to 190oC (375oF), Gas 5.

Roll out just over half the pastry on a lightly floured surface and use to line a 20cm/ 8 in shallow pie dish or plate. Mix together the remaining blueberries, the pears, cinnamon and lemon rind and spoon into the dish. Pour the blueberry puree over the top. Roll out the remaining pastry and use to cover the pie. Make a small slit in the centre. Brush with egg and sprinkle with caster sugar. Bake the pie on the hot baking sheet, for 40-45 minutes, until golden. Serve warm with crème fraiche.

Serves 4

Bursting with fruit and full of flavor, this double-crust pie is the perfect choice for a family supper.

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