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Pear Blackberry Crostada


Prep Time:

25 minutes

Cooking Time:

35 to 40 minutes


2 crostatas
Pear Blackberry Crostada


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


  1. 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.
  2. Measure the ½ cup very cold milk into a larger measuring cup and slowly add the flour/shortening mixture to the milk, stirring. 
  3. Continue adding flour until the mixture forms a shaggy moist dough and then add the mix into the remaining flour/shortening. Mix well.
  4. Refrigerate the dough while preparing the filling.


Pear-Blackberry 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


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. Add the washed and drained fresh blackberries, the sugar and flour and gently toss until everything is well mixed. 
  4. 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:

  1. 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.
  2. 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.
  3. Carefully pick up the crust and fold it back over the filling, crimping the crust at about 1 inch intervals.
  4. 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. 
  5. 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.