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Berry Best Pear Pie
Berry Best Pear Pie
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Prep Time:
40 minutes
Total Time:
1 hour 30 minutes
Classic lattice-topped pie filled with cranberries and pears for a delicious twist.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 5 tablespoons cold water
  • 1 1/2 cups sugar
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1 teaspoon ground cinnamon
  • 4 cups sliced peeled pears (5 medium)
  • 2 cups fresh or frozen (thawed) cranberries
  • 2 tablespoons butter or margarine
  • 1 egg white
  • 1 teaspoon water
Instructions:
  • Preheat the oven to 425°F. Combine 2 cups of flour and salt in a medium bowl. Use a pastry blender or two knives to cut in shortening until the mixture resembles small peas. Add cold water, 1 tablespoon at a time, and mix with a fork until the dough is moistened and nearly cleans the side of the bowl (add 1 to 2 teaspoons more water if needed).
  • Shape the pastry into two flattened rounds on a floured surface. Roll out one round using a floured rolling pin into a circle 2 inches larger than a 9-inch glass pie plate. Gently fold the pastry into fourths, then place it in the pie plate. Unfold the pastry and press it firmly against the bottom and sides of the plate. Trim any overhanging edges to 1 inch from the rim.
  • Combine sugar, 1/3 cup flour, and cinnamon in a small bowl. Arrange pears in a pastry-lined pie plate. Sprinkle sugar mixture over pears, then add cranberries. Finish by dotting the filling with small pieces of butter.
  • Roll out the second round of pastry and cut into 1/2 inch wide strips. Arrange a layer of about 7 strips horizontally over the pie filling. Weave a strip vertically through the center by folding back every other horizontal strip. Repeat by folding back alternating strips before adding each vertical strip until the lattice is done. (For a quicker option, simply place the rest of the strips across horizontally instead of weaving.) Trim any excess strips and fold the crust's edge over the strips, pressing with a fork.
  • In a small bowl, combine egg white and 1 teaspoon water; gently brush over the lattice pastry top. To prevent excessive browning, cover the pastry edge with a 2- to 3-inch strip of foil; remove foil during the final 15 minutes of baking. Bake for 40 to 50 minutes until the crust is golden and juice starts to bubble through the lattice crust.

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