Blackberry Pear Pie
 
Ingredients
  • Pie Crust - 2½ cup flour ~ 1 cup cold butter, cubed (2 sticks) ~1 tsp salt ~ 1 tsp sugar ~ 6 to 8 tbsp ice cold water
  • Filling - 1 pound bag of frozen blackberries ~ 2 Asian Pears, diced ~ 4 TBSP flour ~ ¾ cup sugar ~ 1 TSP lemon juice ~ pinch of salt ~ 1-2 TBSP butter
Instructions
  1. Remove butter from freezer. Butter should be frozen (I always store butter in the freezer for baking purposes). In a food processor add the flour, salt and sugar and mix till combined. Add the cubed butter and pulse until the mixture is mixed (should be chunky crumbles). Add the ice water one tablespoon at a time and continue mixing. The dough should start to hold together. Go slow and check after each one.
  2. Remove dough from food processor and place it on a cutting board or mat. Roll into a ball and cut in half forming the top and bottom crust.
  3. Cover in plastic wrap and refrigerate for at least one hour or up to 2 days before using.
  4. Preheat oven to 375° F. Take out your dough and roll out so that it’s about ¼ inch in thickness.
  5. Using a biscuit cutter or even an upside down cup, cut out about 12 circles and arrange in your mini-pie dish or small pie tins.
  6. Run the blackberries under some warm water to thaw. Once thaw pat dry. Dice the pears and toss with the blackberries. Mix in the flour, sugar, lemon juice, and salt. Spoon onto the dough leaving a little room for it expand. Top with a few small cubes of butter. You can bake them as is or cut out top crusts. If using a top crust pinch the crusts together to form a seal. Cut slits in the top to allow steam to get out. Use a pastry brush or the back of a spoon and light wet with water or egg whites for a nice brown crust.
  7. Bake for 25-30 minutes for mini-tarts or 30-35 minutes for small 6" pie. For an 8-9 inch full pie increase time to 35-45 minutes.
Recipe by Till Then Smile Often at http://tillthensmileoften.com/uncategorized/blackberry-pear-pie/