Best Blackberry and Pear Pie Recipe

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Inspired by Oregon's Willamette Valley, this pie is best in the late summer, when both berries and pears are ripe and in season. For a real treat, try making it with Oregon marionberries.

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Yields: 8 - 10 serving(s)

Prep Time: 30 mins

Total Time: 4 hrs 40 mins

Ingredients

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  • 2

    (6-ounce) containers blackberries

  • 2/3 c.

    plus 1 tablespoon sugar, divided

  • 2 1/4 lb.

    Bartlett pears (about 5 total), cored and sliced 1/4-inch thick

  • 1/4 c.

    cornstarch

  • 1 tsp.

    ground cinnamon

  • 1 tsp.

    finely grated lemon zest

  • 1/4 tsp.

    kosher salt

  • All-purpose flour, for work surface

  • Basic Pie Dough

  • 1 tbsp.

    whole milk

Directions

  • Step 1Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil. Coarsely mash blackberries with 2/3 cup sugar in a bowl. Add pears, cornstarch, cinnamon, lemon zest, and salt and toss. 
  • Step 2On a lightly floured surface, roll one disk of dough into a 12-inch circle. Fit in a 9-inch pie plate. Trim, leaving a 1-inch overhang. Top with blackberry mixture. 
  • Step 3On a lightly floured surface, roll second dough disk into a 12-inch circle. Using a pastry wheel (fluted, if desired), pizza wheel, or paring knife, cut dough into ten 1-inch-wide strips. Weave pastry strips over filling, trim, and crimp as desired. Use scraps to create leaves, if desired. 
  • Step 4Brush lattice with milk and sprinkle with remaining tablespoon sugar. Place pie on prepared baking sheet and bake until bubbly and golden brown, 55 minutes to 1 hour. If necessary, shield edges of crust with foil about halfway through baking to prevent over-browning. 
  • Step 5Transfer pie to a wire rack and cool at least 1 hour. Serve warm or at room temperature.
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