"Latice Pear - Blueberries pie"
Latice Pear Blueberry Pie
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I love the lattice crust. I love the blueberry pear mix. I LOVE THIS PIE!
RECIPE:
2 1/2 cups all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
200 gr of cold butter cut into small pieces
6 tablespoons (or more) ice water
Filling:
6-7 firm medium ripe pears, peeled, cored, cut into quarters
2 tablespoons orange / Lemon juice
Pinch of salt
2 1/4 cups frozen blueberries
6 tablespoons all purpose flour
Milk
1 table spoon of sugar
Crust:
Blend flour, sugar and salt in a food processor, add butter. Using the on/off button turns until mixture resembles a coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry.
Gather into a ball; divide into 2 pieces. Flatten each into disk. Wrap each in plastic, chill for 2 hours. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Fold edge under, forming high-standing rim; crimp, cool in the fridge until filling is ready.
Filling:
Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange or lemon juice and salt in large nonstick skillet. Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes. Transfer pear mixture to large bowl, cool to room temperature. Add blueberries, flour and remaining 6 tablespoons sugar to pears,toss gently to blend.
Add filling to the cooled pie crust .
Roll out second dough disk on a floured surface to 13-inch round. Cut into 16 - 1.5 cm - wide strips. Arrange 8 strips across pie. Form lattice by arranging 8 strips diagonally across first strips. Gently press ends into crust edges. With the rest of the crust, cut leaves/ hearts/flowers/stars shapes and garnish the external circle of the pie. Brush lattice with milk. Sprinkle lightly with additional sugar.
Bake pie for 30 minutes in a 180°C preheated oven . Reduce temperature to 160°C. Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 20 more minutes. Cool on rack, Serve warm. Bon Appetit!
RECIPE:
2 1/2 cups all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
200 gr of cold butter cut into small pieces
6 tablespoons (or more) ice water
Filling:
6-7 firm medium ripe pears, peeled, cored, cut into quarters
2 tablespoons orange / Lemon juice
Pinch of salt
2 1/4 cups frozen blueberries
6 tablespoons all purpose flour
Milk
1 table spoon of sugar
Crust:
Blend flour, sugar and salt in a food processor, add butter. Using the on/off button turns until mixture resembles a coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry.
Gather into a ball; divide into 2 pieces. Flatten each into disk. Wrap each in plastic, chill for 2 hours. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Fold edge under, forming high-standing rim; crimp, cool in the fridge until filling is ready.
Filling:
Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange or lemon juice and salt in large nonstick skillet. Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes. Transfer pear mixture to large bowl, cool to room temperature. Add blueberries, flour and remaining 6 tablespoons sugar to pears,toss gently to blend.
Add filling to the cooled pie crust .
Roll out second dough disk on a floured surface to 13-inch round. Cut into 16 - 1.5 cm - wide strips. Arrange 8 strips across pie. Form lattice by arranging 8 strips diagonally across first strips. Gently press ends into crust edges. With the rest of the crust, cut leaves/ hearts/flowers/stars shapes and garnish the external circle of the pie. Brush lattice with milk. Sprinkle lightly with additional sugar.
Bake pie for 30 minutes in a 180°C preheated oven . Reduce temperature to 160°C. Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 20 more minutes. Cool on rack, Serve warm. Bon Appetit!