SAEDNEWS: This article provides a complete, step-by-step guide to making a pear pie with a flaky pâte brisée crust and a fragrant, flavorful filling.
According to Saednews, To make a delicious, bakery-style pear pie, choosing the right pears and keeping the pastry dough cold are key. This recipe provides a crisp, buttery crust and a fragrant pear filling with a perfectly balanced sweetness.
300 g all-purpose flour, sifted
150 g cold butter, cubed
100–150 g powdered sugar, depending on desired sweetness
1 large egg
A pinch of salt
2–3 tablespoons cold water, if needed
5 medium ripe but firm pears
3–4 tablespoons sugar, depending on the sweetness of the pears
30 g butter
1 tablespoon fresh lemon juice
½ small freshly grated nutmeg, or 1 teaspoon ground nutmeg
1 teaspoon vanilla extract, or ¼ teaspoon vanilla powder
½ teaspoon ground cinnamon (optional)
1 tablespoon cornstarch (optional, if the pears are particularly juicy)
1 egg yolk
1 tablespoon cold milk
Powdered sugar or coarse sugar, for decorating
Preparation time: about 20 minutes + 1 hour chilling
Combine the sifted flour, powdered sugar, and salt in a large bowl.
Add the cold cubed butter. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs. Small pea-sized pieces of butter should remain; these help create a crisp, flaky crust.
Add the egg and quickly mix with your hands or a spatula.
If the dough seems too dry to come together, add the cold water one tablespoon at a time. Do not overwork the dough—mix only until it holds together.
Divide the dough into two portions, with one slightly larger than the other for the bottom crust. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilling helps prevent the crust from shrinking during baking.
Preparation time: about 15 minutes
Peel the pears, quarter them, and remove the cores. Slice each quarter into thin slices, approximately 3–4 mm thick.
Place the pear slices in a large bowl and combine them with the sugar, lemon juice, grated nutmeg, vanilla, and cinnamon, if using.
If the pears are very juicy, add the cornstarch and gently toss until evenly coated.
Preheat the oven to 180°C (350°F).
Remove the larger piece of dough from the refrigerator. On a lightly floured surface, roll it out to approximately 3–4 mm thick.
Carefully transfer the dough to a greased or parchment-lined 24 cm pie pan. Press it gently against the bottom and sides, then trim away any excess dough around the edges.
Prick the bottom of the crust several times with a fork.
Spread the pear mixture evenly over the crust and scatter the 30 g of butter over the pears.
Roll out the smaller piece of dough to the same thickness. You can cover the entire pie with it and cut several vents to allow steam to escape, or cut it into strips and arrange them in a lattice pattern.
Whisk together the egg yolk and milk. Brush the mixture over the top crust and edges. Sprinkle with a little powdered sugar or coarse sugar.
Place the pie on the middle rack of the oven and bake for 45–55 minutes, until the crust is golden and glossy and the pear juices are bubbling around the edges.
If the edges brown too quickly, cover them with aluminum foil or use a pie-crust shield.
Remove the pie from the oven and let it cool at room temperature for at least 30 minutes. This allows the filling to set and makes slicing easier.
Choose ripe but firm pears, such as Anjou or Bartlett. Very soft pears can break down during baking and make the filling watery.
The secret to a flaky crust is very cold butter. Warm butter can result in a greasy, dense pastry.
Always let the pie cool before slicing so the filling has time to set.
For extra flavor, add raisins or chopped walnuts to the filling.
Fresh ginger pairs wonderfully with pears. Add about 1 teaspoon freshly grated ginger for a warmer, more aromatic flavor.
For a more elegant dessert, serve each slice with whipped cream or a scoop of vanilla ice cream.
Enjoy this beautifully fragrant pear pie, with its crisp, buttery crust and naturally sweet, spiced pear filling—perfect for an afternoon treat, family gathering, or special occasion.
