So Pi Day came around a few weeks ago, and this blog post was conceived then. There’s nothing rational about how gooooood this pie is! (See what I did there?!)
So I had been wanting to make something with pears since they’re in season, and the blueberries offered a bit of pectin to help the pie come together, as well as a nice color.
The ingredients ended up making a bit more than one pie dish, so I rummaged and found these little individual muffin tins which became mini pie tins for this adventure. They came out SO FRIGGIN CUTE. I think I’ll have to do a follow up recipe dedicated to mini pies one day because I was so into them.
And now, without further ado, the recipe!
- 1 hour
- 1 hour
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
- Ice water
- 1 egg white, for brushing
- 1 tsp sugar, to sprinkle on top
- 8 ripe pears, cut into 1in cubes
- 2 cups blueberry ( I used frozen. I measured them out while frozen but let them thaw before using)
- 3-4 tbsp lemon juice
- 1/2 tbsp cinnamon
- 1/2 tbsp vanilla
- 1/2 cup brown sugar
For the crust:
- Using a pastry cutter, or a food processor, cut together flour, salt, sugar.
- Add butter and cut together until most of the butter is mixed in to create a coarse mixture, with some pea sized chunks left.
- Add 1/4 cup ice water and mix until crumbly but can hold together when shaped. If necessary, add up to 4 tbsp more water, 1 tbsp at a time.
- Turn dough out on to work area and knead lightly.
- Divide and shape into two disks, cover in saran wrap, and refrigerate for at least one hour or up to three days.
Assembling the pie
- Pre heat oven to 400F
- Roll out one pie dough disk and transfer to a 9in pie pan.
- Brush crust with egg white.
- Pre bake pie crust for 8-10 minutes.
- Toss filling ingredients together.
- After crust finished prebaking, take out and let cool a bit.
- Meanwhile, take out other pie dough disk and roll out. Leave as is, cut into a lattice or any shape you desire.
- Pour filling into crust. It should be just slightly higher than the sides of the pie dish.
- Cover with rest of dough. If you left it as one round sheet, make sure to cut slits or a shape into the center so the steam can escape.
- Brush top with remaining egg white and sprinkle with sugar.
- Bake for 45 minutes at 400F or until pie catches color.
- Let the pie set for a few hours or preferably overnight, then enjoy! :)
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