Recipes, re-invented from cooking shows
Blueberry, Ginger and Pear Pie
Prep. Time:
Baking Time:
Total Time:
45 mins
60 mins
150 mins
Serves:
8-10 servings
This is a lovely version of the pie that we watched illyin make in Season 15 of The Great British Baking Show. Notes The filling should have a jam-like consistency when cooled Ensure the lattice top is well-sealed to prevent excessive browning For best results, let the pie rest for at...
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Ingredients
SHORTCRUST PASTRY: 2½ cups (315g) all-purpose flour ½ teaspoon salt 1 tablespoon sugar 1 cup (225g) cold unsalted butter, cubed 4-5 tablespoons ice water
FILLING: 4-5 medium pears, peeled and sliced 1 cup water ¼ cup sugar (for poaching) 2 cups fresh or frozen blueberries ⅓ cup sugar 2 tablespoons cornstarch 2-3 tablespoons stem ginger, finely chopped 1 tablespoon lemon juice 1 egg, beaten (for egg wash)
Method
Make the Pastry:
Combine flour, salt, and sugar in a large bowl Cut in cold butter until mixture resembles coarse crumbs Add ice water gradually until dough just comes together Divide into two discs, wrap in plastic, and chill for 30 minutes
Prepare the Filling:
In a saucepan, combine pears, water, and ¼ cup sugar Poach pears gently for 8-10 minutes until tender but still holding their shape Drain pears and set aside In a separate pan, cook blueberries with ⅓ cup sugar over medium heat until they release juices and start to jam (about 8-10 minutes) Stir in cornstarch, preserved ginger, and lemon juice Cook for 2-3 minutes until thickened Let cool slightly, then gently fold in poached pears
Assemble and Bake:
Preheat oven to 425°F (220°C) Roll out bottom pastry and place in 9-inch pie pan Fill with the blueberry-pear mixture Roll out top pastry and create a lattice pattern over the filling Brush lattice with beaten egg Bake for 15 minutes at 425°F, then reduce to 375°F (190°C) Continue baking for 40-50 minutes until pastry is golden brown and filling is bubbling If pastry browns too quickly, cover edges with foil Cool completely before serving to allow filling to set
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Instructions
Make the Pastry:
Combine flour, salt, and sugar in a large bowl
Cut in cold butter until mixture resembles coarse crumbs
Add ice water gradually until dough just comes together
Divide into two discs, wrap in plastic, and chill for 30 minutes
Prepare the Filling:
In a saucepan, combine pears, water, and ¼ cup sugar
Poach pears gently for 8-10 minutes until tender but still holding their shape
Drain pears and set aside
In a separate pan, cook blueberries with ⅓ cup sugar over medium heat until they release juices and start to jam (about 8-10 minutes)
Stir in cornstarch, preserved ginger, and lemon juice
Cook for 2-3 minutes until thickened
Let cool slightly, then gently fold in poached pears
Assemble and Bake:
Preheat oven to 425°F (220°C)
Roll out bottom pastry and place in 9-inch pie pan
Fill with the blueberry-pear mixture
Roll out top pastry and create a lattice pattern over the filling
Brush lattice with beaten egg
Bake for 15 minutes at 425°F, then reduce to 375°F (190°C)
Continue baking for 40-50 minutes until pastry is golden brown and filling is bubbling
If pastry browns too quickly, cover edges with foil
Cool completely before serving to allow filling to set
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Ingredients
SHORTCRUST PASTRY:
2½ cups (315g) all-purpose flour
½ teaspoon salt
1 tablespoon sugar
1 cup (225g) cold unsalted butter, cubed
4-5 tablespoons ice water
FILLING:
4-5 medium pears, peeled and sliced
1 cup water
¼ cup sugar (for poaching)
2 cups fresh or frozen blueberries
⅓ cup sugar
2 tablespoons cornstarch
2-3 tablespoons stem ginger, finely chopped
1 tablespoon lemon juice
1 egg, beaten (for egg wash)
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