PEAR AND BLUE­BERRY PIE

Rouse Hill Times - - LIFESTYLE - Ingredients (serves 10) Method

400g plain flour

50g ic­ing su­gar

125g cold un­salted but­ter, grated 125g cold cream cheese, grated 3 egg yolks

1 Tsp nat­u­ral vanilla ex­tract 2 Tbsp iced wa­ter

4 pears, peeled and chopped 1½ Tbsp corn­flour

½ cup caster su­gar

1½ cups frozen blue­ber­ries

½ cup bread­crumbs

¼ cup De­mer­ara su­gar 1 Pre­heat oven to 180C. Com­bine the flour, ic­ing su­gar, but­ter and cream cheese in the bowl of a food pro­ces­sor and pulse un­til crumbly. Mix two egg yolks with the vanilla and iced wa­ter, then add to the food pro­ces­sor while pulsing, un­til the dough comes to­gether. Wrap in cling film and re­frig­er­ate for 1 hour.

2 Toss the pears in corn­flour, then mix with the caster su­gar and blue­ber­ries. Di­vide the pas­try into two pieces and roll each to 3mm thick. Line one into the bot­tom of a light­ly­oiled pie dish, then scat­ter the bread­crumbs in the base. Top with the pear mix­ture, then the sec­ond piece of pas­try.

3 Crimp the pas­try edges to seal, then cut steam holes in the top. Brush with the re­main­ing egg yolk and scat­ter with De­mer­ara su­gar. Bake for 35-40 min­utes, un­til the pas­try is golden and crisp.

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