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A pie with one slice of pastry removed to reveal the purple filling of blackberries ans pears. Topped with a sprinkling of sugar. Tried & Tested

Calorie conscious pear and blackberry pie

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This warming fruity pie tastes wonderful and is low in fat too! To make a variation of this pie, why not try filling it with apples, rhubarb, cherries or plums instead.

Key Information

  • Prep:
  • Bake:
  • Portions:6
  • Skill level:easy

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Ingredients

For the pastry

For the filling

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    To make the pastry sieve the flour, salt and sugar into a large bowl and add the the cold margarine and rub in with your fingers to achieve a coarse breadcrumb texture.

    Ingredients for this step

  2. Classic mode Step 2

    Add one tablespoon of water and mix with a knife until the pastry starts to come together. Add another tablespoon of water gradually if needed. Use your hands to bring the pastry together into ball. Knead on a lightly floured surface to make a smooth ball, then wrap in cling film and leave to rest in the fridge for at least 30 minutes.

    Ingredients for this step

    • 2tbsp 2tbsp Water cold
  3. Classic mode Step 3

    Heat the oven to 220°c (fan 200°c, gas mark 7). Cut off one third of the pastry and reserve for the lid. Roll out the pastry until large enough to line the base and sides of a 20cm round tin. Line the tin with the pastry and trim the edge with a sharp knife.

  4. Classic mode Step 4

    Arrange the pears in the pastry case and pour over the blackberries, poking them into all the gaps. Sprinkle with the sugar and cornflour.

    Ingredients for this step

  5. Classic mode Step 5

    Roll out the remaining pastry large enough to cover the pie. Dampen the edge of the pastry case with water, then lay the pastry lid over the top. Trim the edge with a knife and press well to seal. Cut a cross in the centre to let the steam escape. Sprinkle the pie with a little extra half spoon sugar.

  6. Classic mode Step 6

    Bake for fifteen minutes, then cover with baking parchment and cook for a further ten minutes or until the fruit feels tender when pierced through the centre