Blueberry Pear Slab Pie (Lattice Crusted)
This homemade Blueberry Slab Pie recipe is simply amazing. My mom was kind enough to share the family recipe with us and we are so happy to share it with you guys today. For the filling, we went for a delicious fruity combination that celebrates autumn and pear season. This Pear Slab Pie is perfect for cold autumn and winter days when you just need a little something sweet to warm your body and soul. We love:
- the perfect dessert for a crowd
- gooey, juicy, fruity pear filling with an intense pear flavor
- crumbly, crunchy, buttery pie crust and lattice crust on top
- caramelized brown sugar on top
- the perfect pie for celebrations and cold autumn, winter afternoons
- serve it warm or cold
- it's a traditional, family slab pie
- rustic, homemade pie, that won't leave you indifferent
How to make the best homemade pie crust?
Yay, we are so excited to share this family recipe with you guys today. This homemade pie crust recipe has been in our family for generations, for more than half of the century (amazing, isn’t it?) and now my mom has shared it with us, to share it with the world. It’s such a versatile pie crust that can be used for any pie filling. My mom usually makes an apple pie or mixed berry pie so we can assure you that those flavors work tremendously well. The ingredients are simple and easily accessible: all-purpose flour (or plain flour), butter, sugar, lemon zest, egg yolks and wine or water or milk (mom substitutes the latter with sour cream sometimes too).
White wine or water or milk. We were surprised to read that in the recipe, but honestly, you can pick whatever ingredient you want. The liquid will make the crust soft and crumbly. Other than that there are no major differences. There might be a slight white wine flavor in the dough if you decide to add white, but it won't add any crazy flavoring. We used white wine in this recipe, just because we wanted to experiment.
This is how you make the homemade pie crust:
- Combine flour, baking powder, and sugar
- Rub the cold butter into a mixture to get a crumbly texture
- Divide the dough in half
- Roll out the dough
- Place in the fridge or freezer to chill
- Roll out the dough again
- Transfer to a baking sheet
How to make pear pie filling?
We made the pear pie filling in two steps. First, make the pear mixture. In a bowl combine sliced pears, cornstarch, brown sugar and ground walnuts.
Then, spread high-quality blueberry jam over the dough in the baking sheet. The blueberry jam will bring freshness, berry aroma and beautiful color contrast to the dish. Spread the pear filling on top of the blueberry jam.
PRO TIP: Use all-purpose flour instead of cornstarch or white sugar instead of brown sugar. You can also substitute ground walnuts with ground hazelnuts, ground almonds or ground pecans.
How long do you bake pear pie?
Place the Pear Slab Pie in the preheated oven, on the middle rack. Bake in two steps. First, bake for 15 - 20 minutes at 200 °C / 390 °F, this will help the crust to become beautifully golden-brown. Then, lower the heat and bake for another 40 - 45 minutes at 170 °C / 345 °F. The final result will be a delicious, juicy, fruity pie with a golden brown crust.
If you feel like the pie is getting brown on top too quickly, then cover it with foil and continue to bake - but keep an eye on it.
How to store Blueberry Pear Slab Pie?
There are two options to store the Blueberry Slab Pie. Place the pie in an airtight container and keep chilled, in the fridge for up to 3 days.
You can also freeze this easy quince cake. Cut on slices and place them in freezer bags. Freeze for up to 30 days. Defrost by placing them on the kitchen counter for a couple of hours OR microwave for a few seconds.
Try these tasty fruit tart and pies too
- Lemon Meringue Tart (+ video)
- Apple Tart with Vanilla Sauce
- Apricot Crostata
- French Coconut Pie with Lime and Berries
- Blueberry Tart (+video)
- Ricotta, Orange and Dark Chocolate Tart
METHOD
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pie dough
Add all-purpose flour, sugar, and baking powder to a large bowl. Add cold butter cubes. Using your fingertips, rub the butter into the flour mixture until there are no lumps or chunks of butter left. Feel free to use a blender or food processor to make the dough. Add the lemon zest egg yolk and liquid (wine, milk or water) to the flour mixture and knead until it all comes together, for about 30 seconds. Don't overwork it. It should remain crumbly. Divide the dough in half.
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roll out the dough
Dust your working surface with flour. Place a sheet of parchment paper over the dusted surface. Place one half of the dough in the center of the parchment paper and cover with another sheet of parchment paper. Using a rolling pin, roll the dough to approximately 0.5 cm (1/4-inch) thickness. Repeat the process with the remaining half of the dough. Place each dough on a separate tray or baking sheet (lined with parchment paper) and place it in the fridge for 1 hour or in a freezer for 30 minutes.
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transfer to a baking sheet
Remove the dough from the fridge (or freezer) and roll it into 2 - 3 mm (1/8 inch) thickness. Transfer half of the dough to a baking sheet (20 cm x 35 cm / 9x13 inch). Prick the dough with a fork and trim the dough so there is about 2 cm / 1 inch overlapping the edge of your baking sheet. Tuck the dough under and onto itself, to give it a neat folded edge.
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pear filling
Clean and peel pears. Cut in quarters, remove the core and slice them thinly. Add the sliced pears to a large bowl. Add brown sugar, cornstarch and ground walnuts. Stir to combine and set aside until needed.
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Blueberry Pear Slab Pie (Lattice Crusted)
Spread high-quality blueberry jam over the dough in the baking sheet. Evenly spread the pear filling over the blueberry jam. Cut 2 - 2,5 cm (1 inch) stripes from the rest of the dough and create a desirable lattice finish on top of the filling. Using a brush, gently brush the lattice and the edges of the pie with the egg wash. Sprinkle with brown sugar. Place in the preheated oven. Bake for about 15 - 20 minutes at 200 °C / 390 °F, then lower the heat and bake for another 40 - 45 minutes at 170 °C / 345 °F.
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Serve
Remove the Blueberry Pear Slab Pie from the oven and let it cool slightly on the baking sheet. Cut on even slices (you will get around 20 slices) and serve. Keep chilled in an airtight container for up to 3 days
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