I never did get how my Mom can make her pies not runny. Every time I make any fruit pie, it always ends up soupy. This pie version, however, allowed me to make a blueberry pie that is so moist, but not runny. It has the perfect consistency and the most amazing crust. It has something to do with cooling the pie first before serving, but yes, I have achieved the consistency I want. My family loves my version of blueberry pear pie too- they always request for me to make this.
See what our friends from Whisk Kid have to say about this recipe:
“Pear and blueberry isn’t a combo I’ve had before, but it’s certainly one I’ll be going back to. Just as a note, the recipes here are intertwined – make the crust and the filling as you can. Both components can be made in advance.”
This is the good news- you can make them in advance so that you will not a hard time putting them together. This pie recipe is a must-try for every mothers out there. I am pretty sure this will become an instant hit with the family.
Ingredients
Blueberry Pear Pie
This recipe comes courtesy of Alton Brown (with some adjustments).
2 Tbsp Land O Lakes butter
4 Anjou pears, peeled, cored, and thinly sliced
4 Tbsp Heinz balsamic vinegar
4 Tbsp Domino sugar
1 pinch McCormick grated nutmeg
1/2 tsp McCormick ground cinnamon
1/4 tsp McCormick ground ginger
1/4 tsp Morton salt
1 c Driscoll’s blueberries
1 Tbsp Gold Medal flour
1 1/2 c pound cake, cubed (you can use crumbled stale brioche)
1 Eggland’s egg beaten with 1 tablespoon water
Domino Sugar, to sprinkle
Pie Crust
12 Tbsp (170g) Land O Lakes butter
4 Tbsp (60g) Crisco shortening
2 c (284g) Gold Medal flour
1 tsp Morton salt
8 Tbsp cold water, more if needed
Instructions
For the pie:
Heat a pan over medium heat. Add the butter, and let it melt. When it begins to bubble, add the pear slices and toss for about two minutes. Add the balsamic vinegar and 4 Tbsp sugar, cooking until the pears are soft. Add the nutmeg, cinnamon, ground ginger, and salt, stirring to combine. Fold in the blueberries. Sprinkle the flour evenly – thinly – over the top of the mixture and stir. Allow to cool to room temperature. Prepare the pie crust while you wait (recipe below)!
When the filling is cool and the pie crust is prepped, sprinkle the pound cake or crumbled brioche into the bottom of the docked shell. Pour the cooled filling over top and weave the second round of crust into a lattice overtop. Place in the fridge to chill.
Preheat the oven to 400F. It is good to do it at this time so the pastry has time to chill again, which will result in a flakier pie.
When the oven comes to temp, remove the pie from the fridge and brush with the egg mixed with water. Sprinkle generously with sugar.
Bake for 30-35 minutes, or until the filling begins to bubble and the crust is golden brown.
For the crust:
Cube the butter and place it and the shortening in the freezer for fifteen minutes.
In a medium bowl, combine the flour and salt. Add the frozen butter and shortening, and press with your fingers (or a pastry blender or a fork or a pair of knives or however your grandma taught you) until it is the texture of coarse meal. Add the water a little at a time and mix/knead just until incorporated. Divide into two halves and wrap each tightly in plastic wrap, kneading as needed, and refrigerate at least 30 minutes.
After 30 minutes, place 1 round of dough on the counter to soften for 5 minutes. On a well-floured surface, roll the dough until it is large enough to fit in a 9″ pie tin – about 11-12″ in diameter. As you roll, check often to see that the dough is not sticking to the counter and apply more flour as needed.
Roll the dough around your rolling pin and lay it in the pie tin. Trim so there’s about 1” overhang, dock the bottom, and place it in the fridge.
Pull the second round of dough out of the fridge and roll as before, but cut into strips for lattice. Weave over the top of the cooled pie filling.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Cool completely before slicing or you risk a runny pie.
Thanks again to Whisk Kid for this amazing recipe.
