Pear Blackberry CrostadaFrom THE 'B' STREET HOUSE
Prep Time:25 minutes
Cooking Time:35 to 40 minutes
Mom’s Pie Crust Recipe:
3 cups all-purpose flour
1 Tbs sugar
1 tsp salt
1 cup butter-flavored shortening
½ cup very cold milk
- Mix all dry ingredients together in a bowl. Cut in the shortening with a pastry cutter. Many people use a food processor for pie crust, but I still make it by hand with a pastry cutter.
- Measure the ½ cup very cold milk into a larger measuring cup and slowly add the flour/shortening mixture to the milk, stirring.
- Continue adding flour until the mixture forms a shaggy moist dough and then add the mix into the remaining flour/shortening. Mix well.
- Refrigerate the dough while preparing the filling.
2 teaspoons fresh lemon juice
4 small pears or 3 medium to large pears, peeled and thinly
½ cup fresh blackberries, washed and drained
¼ cup granulated sugar
1 tablespoon all-purpose flour
- Preheat oven to 375 degrees F.
- Place lemon juice in a medium mixing bowl and peel and slice the pears into the juice tossing or stirring to keep the pears from turning color.
- Add the washed and drained fresh blackberries, the sugar and flour and gently toss until everything is well mixed.
- Roll out about ½ of the dough on a floured cutting board. (Reserve the other half or freeze for a later project). Roll as little as possible in rolling out the dough.
To assemble crostatas:
- Using a small dessert plate as a template, cut two circles of pie dough and place on a greased baking pan or on baking parchment paper.
- Place ½ of the filling mix in the center of each dough circle leaving about 1 ½ inches of crust on the edge of the dough.
- Carefully pick up the crust and fold it back over the filling, crimping the crust at about 1 inch intervals.
- Make an egg wash with 1 egg, well beaten, to which has been added 2 tablespoons of cold water. Brush the egg wash over the crust portion of the crostatas and sprinkle one tablespoon of sugar per crostata, over the crust.
- Bake in a 375 degree oven for 35 to 40 minutes or until the crust is golden brown and the fruit is bubbly and tender.