Blackberry Pear Pie
Prep time
Cook time
Total time
A big, beautiful spring-inspired pie made with fresh blackberries and those last-of-winter pears.
Serves: 10-12 slices
For the Crust:
  • 3 ¾ cups all-purpose flour
  • 3 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter, COLD (NOT room temperature), cut into pieces
  • ¾ cup shortening, COLD (NOT room temperature), cut into pieces
  • ⅔ cup ice water, plus more as needed
  • 3 teaspoons distilled white vinegar or vodka
  • 1 egg + 1 teaspoon water, beaten
  • sanding or raw sugar, for decoration (optional)
For the Filling:
  • 2 cups fresh blackberries
  • 2-3 pears, thinly sliced
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  1. Whisk together the flour, sugar, and salt in a large bowl. Add in the chopped pieces of cold butter (cold is essential for a flaky pie crust), then the cold shortening. Blend together with your hands (or, alternatively, a food processor) until you have coarse crumbs (it doesn’t have to be perfect). You can use a pastry cutter, too, if you like.
  2. Place the dough back into the fridge for 15 minutes or so, so it stays cold. I don't always do this if I'm short on time, but if you can spare the minutes, it helps the dough a lot. Mix together the water and vinegar or vodka in a small bowl. When ready, slowly drizzle it over the dough, a tablespoon or so at a time, gently stirring the mixture with a fork or pulsing with your processor, until fully incorporated and the dough forms into a nice ball. You may not need all of the water. It might seem a bit too wet at this point, but it will dry up while it sits in the fridge.
  3. Form the dough gently into 2 loose balls, wrap tightly in plastic wrap, and chill in the fridge for a minimum of 3 hours or as long as overnight (obviously, overnight is best - I sometimes let this dough sit for 36 hours). Be sure to let your dough sit out at room temperature for 10 minutes or so before you start to roll it out.
  4. When you're nearly ready to bake, preheat your oven to 400 degrees F. In a large bowl, toss together the blackberries, sliced pears, sugar, flour, cinnamon, and salt. Let the fruit sit while you roll out your dough.
  5. Generously flour a work surface, then roll out one ball of pie dough, large enough to fit inside of your pie dish. Cut off any excess dough, then use a small spoon to crimp the edges of the dough around the dish.
  6. Pour your fruit filling into the prepared pie crust. Roll out your next ball of dough. Use a spoon to crimp it to the edges of the dish, sealing it with the bottom pie crust layer. If you like, you can get decorative with extra pie crust. Go nuts!
  7. Brush the top layer with your combined beaten egg and water, then sprinkle with sanding or raw sugar, if you have it. Place the pie in the oven, then turn the temperature down to 375 degrees F. Bake for 50-60 minutes, until the crust is golden and the filling is bubbling. Allow to cool on a cooling rack for at least 30-60 minutes before slicing and serving.
Recipe by The Crepes of Wrath at