STREUSEL-TOPPED PEAR AND BLUEBERRY PIE
- 1 1/2 c a-p flour
- 1 T sugar
- 1/4 t salt
- 1/2 c butter, cut into 1/2" cubes
- 3 T ice water
- 2 lbs firm, ripe pears (about 5)
- 9 T sugar
- 2 T orange juice
- pinch of salt
- 2 1/4 c frozen blueberries
- 6 T a-p flour
- Steusel Topping:
- 1 c a-p flour
- 1/2 brown sugar
- 1/2 c walnuts
- 1/2 c butter
- 1/4 t salt
Crust: Blend flour, sugar, and salt in processor. Add butter; using on/off turns, cut in until mix resembles coarse meal. Add 3 T water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 min.
Roll out dough on lightly floured surface to 12" round. Transfer to 9" diameter glass pie dish. Fold edges under, forming high-standing rim 3/4" above dish sides; crimp edges decoratively. Freeze crust 25 minutes.
Preheat oven to 350.
Bake crust until light golden brown, about 30 minutes.
Cool while preparing filling. Maintain oven temp.
Filling: Combine pears, 3 T sugar, orange juice, and salt in L nonstick skillet.
Cook over med heat until pears are tender but still hold shape, stirring often about 6 minutes.
Transfer pear mix to L bowl; cool to room temp. Add blueberries, flour, and remaining 6 T sugar to pears; toss gently to combine.
Transfer filling to pie crust, mounding slightly in center.
Sprinkle with Walnut Streusel Topping.
Bake pie until filling is bubbling thickly, fruit is tender, and streusel topping is golden brow, about 1 hour 5 minutes.
Cool pie on rack until lukewarm. Cut pie into wedges and serve.
To Make Topping:
Using on/off turns, blend all ingredients in processor until coarse crumbs form: 1 c a-p flour, 1/2 brown sugar, 1/2 c walnuts, 1/2 c butter, 1/4 t salt.