Pear and Blueberry Pie

Cook Time 1.5 hours + refrigeration


225g plain flour, sifted
Pinch of salt
100g unsalted cold butter
6 – 8  tbs. water

700g blueberries
2 tbs. caster sugar
¼ cup sugar
1 tbs. arrowroot mixed with 1 tbs. of water
350g of ripe pears, peels cores and sliced
½ tsp. cinnamon
Zest of 1 lemon

Beaten egg, to glaze
2 tbs. Demerara sugar


In a food processor, blitz the flour, salt and butter until it forms crumbs. Now add the water until a ball of dough forms. Tip onto a clean board, form into a disc and then cling film and place in the fridge for 1 hour.

Pre heat the oven to 190C.

Cut the pastry in half and roll it out to fit a 20cm pie dish with enough pastry over hanging. Line the base of the pie dish with one sheet of the pastry. Place a piece of baking paper in the tin with baking beads (rice or lentils work well too),  and blind bake for 15 minutes. Remove baking beans, and put to the side to cool.

In a pot, cook half of the blueberries and sugar for 5-10 or until very soft. With a stick blender blitz and pass through a fine sieve and then return to the pan. Add the arrowroot mix and bring the blueberry puree to the boil to thicken. Cool.

In a bowl add mix the remaining berries, pears, sugar, cinnamon and zest.

Fill the pastry shell  with the berry and pear mix and then pour over the pureed blueberries.

Top with the remaining pastry and press the edges together with a fork. Make a slit in the centre and finally brush with egg and sprinkle with sugar.

Bake in the oven for 45 minutes or until golden brown. Serves cream or ice cream.


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