Our warming Pear and Blackberry 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.
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.
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.
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.
Arrange the pears in the pastry case and pour over 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. 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.
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
The easiest way to follow a recipe
24 August 2017
To much salt for the pastry and also doesn't state if you use tinned or fresh pears very vague.
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