Roast Pear and Blueberry Pie

- Advertisement -


Roasting any fleshy fruit with brown sugar is a lovely way to get the best out of the natural fruit sugars and the fruit in this pie is no exception. Combined with blueberries, a twist of lemon and a hint of cinnamon, this is a wonderful warming pie for a cold winter’s night. Serve piping hot with loads of ice cream.

 Pg 154 Roast Pear  Blueberry Pie






Yield: Makes a medium-sized pie, Serving 4–6 people


  • Filling
  • 6 ripe but firm pears, peeled, cored and cut into 2cm cubes
  • 30g unsalted butter, melted
  • 50g brown sugar
  • ½ tsp cinnamon
  • juice of 1 lemon
  • 200g blueberries
  • Glaze ,
  • 1 egg beaten with 1 tbsp water for egg wash
  • 1 tbsp raw sugar, for sprinkling
  • 1 quantity of Sour Cream and Lemon Pastry


Make a quantity of Sour Cream and Lemon Pastry ahead and rest it as required. Divide pastry into two portions (two-thirds for base and one-third for top). On a lightly floured surface, roll out the larger portion to approximately 3mm thick to line a 22cm × 15cm pie dish (5cm deep). Lightly oil pie dish and line with pastry, allowing a little overhang.

Roll remaining pastry for the top of the pie so it’s just larger than the pie dish. Cut small holes in the top of the top pastry, 5mm apart. Place on a baking paper-lined oven tray. Refrigerate pastry base and top until chilled (30 minutes).

Put cubed pear in a bowl and add butter, sugar, cinnamon and lemon juice, tossing well to combine. Transfer to a baking dish that holds them snugly.

Bake in a preheated 180°C oven for 20–30 minutes or until pears are softened but still holding their shape. Remove from oven and transfer to a bowl, adding the blueberries while the pears are still warm. Mix well. Allow to cool slightly (20 minutes), then drain through a sieve to remove excess liquid.

Take pastry from refrigerator and spoon fruit mixture into the lined pie dish. Brush the rim of the pastry case with egg wash, then drape remaining pastry over the pie dish. Trim, then press pastry edges firmly together to seal. Crimp the rim using your forefinger and thumb.

Brush the pastry with egg wash, then sprinkle with raw sugar.

Bake in a preheated 180°C oven for 35–40 minutes or until the pastry is crisp and golden-brown in colour.

Reproduced with permission from Pie by Dean BrettschneiderPublished by Penguin Group NZ. RRP $54.99. Copyright © Dean Brettschneider, 2012. Copyright photography © Aaron McLean, 2012

Leave a Reply

Your email address will not be published. Required fields are marked *