Pear Berry Pie is a stunning pear pie like none you’ve ever seen! Whole juicy pears and blackberries and blueberries combine in a perfect, melt-in-your-mouth, all-butter pie crust.
A drizzle of wildflower honey and a scoop of vanilla ice cream finishes this beautiful, upscale dessert.
The Pear Berry Pie
The rustic lattice and peek-a-boo top is an eye-catching way to hint to the flavors inside, but it’s so much more than that. Whole pears are lightly poached in a sweet mixed berry and pear syrup and the result is stunning! One slice into the flaky All Butter Pie Crust, sponsored by Plugra Butter, reveals the vibrant purple ombre beauty waiting for you within this deliciously upscale pear pie.
So much more than the iconic 90’s body spray.
Pears and berries are also an amazing and often overlooked flavor combination. Pear and blueberry pie. Pear and blackberry pie. Pears and forest berries go together as well as peaches and raspberries.
This inventive pie recipe uses the flavor combination and combines juicy pears and tart berries in a buttery pastry shell.
The pear gently poach until smooth and vibrantly ombre purple colored from the berries.
Which can only be revealed after slicing through the buttery pie crust.
It’s a beautiful and inventive recipe that celebrates the transition from summer to fall.
- Unsalted butter– sometimes called ‘sweet cream butter’, allows you to control the amount of salt when cooking and baking and is commonly called for in many recipes. To substitute salted butter reduce the amount of salt in the recipe. Plugrá Butter is the best-of-the-best and the trusted choice of expert bakers. Made right here at home with real milk from American dairy farms, it’s 82% butterfat (instead of 80% like most butters), and slow churned, with low moisture content for the creamiest flavor and best baking and cooking performance.
- Pears – the best pears for pie are slightly firm, sturdy varieties like red or green Anjou, Bartlett or Bosc. Pear pie is a great way to reduce food waste and use up soft fruit. But for the most stunning and delicious dessert use pears that are not fully ripe and maintain their structure and texture. Cutting pears into sturdy chunks instead of slices also prevents a mushy texture.
- Berries – any mixture of frozen blackberries, raspberries, blueberries, marionberries. Make this Pear Berry Pie recipe with any berry. Simply add more sugar if using a tarter variety of berry like blueberries. And less sugar with sweeter berries, like raspberries. Equal amounts of fresh berries can be substituted for frozen by reducing overall baking time by 15-20 minutes.
Step by step instructions
- Prepare All Butter Pie Crust and refrigerate or freeze until ready to use.
- Peel pears. To cleanly and easily remove pear skin, simmer a large pot of water and place a large bowl of cold water with lemon juice nearby. Quickly dunk pears (10-15 seconds only!) into the hot water. Then, place immediately into the cold lemon water and the skin will rub off instantly. Lemon has the added benefit of preventing the fruit from browning before it bakes.
- Measure the height of pears and slice off the top to peak out of the lattice crust later. Cut the rest into large chunks and mix with filling ingredients.
- Roll out crust and loosely place into 9″ pie dish.
- Place a layer of Pear Berry filling into pie crust. Nestle the pear tops into the filling so they stand straight up.
- Spoon remaining filling around pears and top with remaining butter.
- Arrange pie crust strips around the pear tops in a rough lattice-type pattern.
- Brush with egg wash and a sprinkle of coarse sugar.
- Bake to golden perfection.
How to make ahead
The crust – make ahead and store in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw in the refrigerator and use as directed.
The pears + filling – prepare and refrigerate until ready to assemble, up to 24 hours in advance. Or freeze for up to 3 months.
The whole pie – make it one day ahead of time, cool, then cover tightly and keep at room temperature. Or bake, cool, wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
Enhance the peekaboo-pear look – keep the pears whole. Making them sit up taller is especially nice when you can find fresh pears with long stems. Simply cube 2 extra pears, about 3 cups total, for the filling.
Classic double crust pear pie – peel, chop and add all pears to the berries rather than reserving the tops. Then, cover the entire pie with a traditional top crust and add a few vent holes.
Geometric pattern pear pie – place the single pear standing straight up in the middle of the pie. Then, string long strands of pie dough around the pear starting on one side and working your way around, like a bicycle spoke.
9” double All-Butter Pie Crust
- 2 ½ cups all purpose flour
- 1 cup unsalted butter cold
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 8-12 tablespoons ice water
- 6 large Anjou pears red or green not too ripe
- 4 cups frozen mixed berries
- 1 medium lemon zested and juiced
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- ¼ teaspoon ground ginger
- 1/8 teaspoon salt
- 1 large egg
- Prepare All-Butter Pie Crust. Mix flour, sugar, and salt in a large bowl. Remove 2 tablespoons of butter and reserve then cube the remaining cold butter into small pieces. Cut in using fingertips or a food processor until only pea-sized pieces remain. Sprinkle with water, 3 tablespoons at a time, while tossing lightly just until dough comes together. Divide dough in half. Wrap in plastic and chill at least 30 minutes or up to 5 days.
- Zest lemon then juice, reserve 1 tablespoon lemon juice for filling and add remaining juice to a large bowl of cold water with lemon halves.
- Bring a large pot of water to a simmer of medium-high heat and place the lemon water nearby. Quickly dunk pears in hot water for 10-15 seconds only. Then, immediately place into the cold lemon water and rub skin off. Remove pears and blot dry with paper towels.
- After peeling pears, measure the height and slice the tops off five of the pears to peak out of the lattice crust later. Cut the remaining pear and the five bottoms into large chunks (will be about 4 cups) and mix with sugar, cornstarch, flour, a pinch of salt, lemon juice and zest, ground ginger and the frozen forest berries.
- On a lightly floured work surface, roll out 1 disk of dough to an 12-inch round- turning the dough about a quarter turn after every few rolls to prevent it from sticking and keep it even. Fit the dough into a 10-inch pie pan without stretching and place in fridge to chill. Then, roll the other flat and chill on a floured sheet pan.
- Place a layer of PearBerry filling into chilled pie shell. Nestle the pear tops into the filling so they stand straight up, with 1 in the middle and 4 around it.
- Spoon remaining filling around pears and dot with reserved Plugrá® Butter.
- Cut strips from chilled crust, arrange around the pear tops in a rough lattice-type pattern, and press all around the edge to seal. Trim any overhang, fold strips over the rim of the bottom crust, and make a solid seal. Crimp in a decorative pattern.
- Preheat oven to 425 degrees and place pie in the fridge to chill, up to 20 minutes.
- Beat egg with cold water then brush on crust, avoiding the outer edge and sprinkle with coarse sugar.
- Place on baking sheet and bake in the center of preheated oven for 20 minutes.
- Drop oven temp to 375 F and continue baking until juices bubble thickly and crust is deep golden, covering with foil if edges or pear stems are browning too quickly, 45-60 minutes longer.
- Cool on a rack, about 3 hours. Serve warm or at room temp with a drizzle of wildflower honey and vanilla bean ice cream.