Latice Pear Blueberry Pie

"Latice Pear - Blueberries pie"
-- @rontav123
I love the lattice crust. I love the blueberry pear mix. I LOVE THIS PIE!


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


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
1 table spoon of sugar

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.

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!