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Save to my recipesHalf Spoon Pear and Blackberry Pie Ingredients
| 225 grams | Plain White Flour (Allinson Nature Friendly) |  |
| 115 grams | Stork chilled |  |
| 1 tsp | Half Spoon Granulated Sugar (Silver Spoon) |  |
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Half Spoon Pear and Blackberry Pie
Recipe Submitted By: bakingmad
This low fat pastry bakes deliciously crisp, so why not fill this pie with apples, rhubarb, cherries or plums.
305 calories and 5% fat per serving
| Preparation Time | 25 minutes |
|---|---|
| Baking Time | 25 minutes |
| Portions | Serves 6 |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
| 5 | Pears small, firm but ripe, peeled and cored | |
| 200 grams | Blackberries | |
| 2 tbsp | Half Spoon Granulated Sugar (Silver Spoon) |  |
| 1 tsp | Cornflour |
This recipe uses
How to make Half Spoon Pear and Blackberry Pie
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
To make the pastry; sieve the flour and salt into a large bowl and add the cold butter and rub in to achieve a coarse breadcrumb texture
- Add the water a little at a time and mix with a knife until the pastry starts to come together. 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.
-
Heat the oven to 220°c, 200°c fan, gas 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, flan tin. Line the tin with the pastry and trim the edge with a sharp knife.
- Arrange the pears in the pastry case and sprinkle with the blackberries, poking them into all the gaps. Sprinkle with the sugar and cornflour
- Roll out the remaining pastry large enough to cover the pie. Dampened 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 pie with a little extra half spoon sugar.
- Bake for 15 minutes, then cover with baking parchment and cook for a further 10 minutes or until the fruit feels tender when pierced through the centre
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