Bring in the late-summer harvest, grab berries from the freezer, or some canned Oregon berries to create this aromatic Oregon blackberry pear pie. Whether you choose Kotata Blackberries, Silvan Blackberries, Boysenberries or Marionberries, this pie is packed with blackberry and pear flavor!
Blackberry Pear Pie
Pastry for 9-inch Double Crust
2 cups flour
3/4 cup shortening, chilled or frozen
1 teaspoon salt
5 tablespoons ice water
½ Cup sliced almonds
½ Cup slivered dates
1 teaspoon sugar
1 teaspoon ground cinnamon
2 Tablespoon orange blossom water (optional)
2 Tablespoon honey
4 cups Oregon blackberries, fresh, frozen or canned
1 cup finely diced pear, peeled & cored
1 cup sugar
4 Tablespoon corn starch
zest of 1 lemon
1 Tablespoon butter
egg wash (1 egg, beaten with 1 teaspoon water)
sanding sugar for top
Mix flour and salt, cut in shortening by hand with a pastry blender, or use a stand mixer.
Sprinkle with water, 1 tablespoon at a time, while tossing lightly with a fork, or paddle until the dough will form a ball. Divide dough in half.
Roll, shape and chill one half in a pie plate, then roll the other flat and chill on a floured sheet pan.
Whisk the cornstarch and sugar together in a small bowl and set aside.
Pour the fruit into your chilled pie shell and dot with reserved butter.
Cover with the rolled, chilled top crust and fold it over the rim of the bottom crust to make a solid seal and crimp.
Heat the oven to 425°F.
Chill the pie for 20 minutes.
After 20 minutes, remove pie from the refrigerator and brush with the egg wash.
Cut a few slits in the top with a sharp knife, and sprinkle with a bit of sanding sugar if desired.
Bake pie on the sheet pan in the center of the oven for about 20 minutes, rotating as necessary to ensure even browning.
Drop oven temp to 375°F and continue baking until the top is golden brown and the filling is bubbling up through the slits.
Cool pie 30 minutes before serving.
Tips and Tricks
Frozen berries are a great alternative to fresh for winter baking. Many people fret about whether they should thaw the fruit first, but you don’t need to. With the exception of a slightly longer baking time, the results are no different from baking with fresh berries, and the crust actually holds its shape well with frozen berries inside. Feel free to adjust the sugar and cornstarch to your tastes for sweetness and texture; less cornstarch will yield a runny pie, more will give the filling a more jammy texture.