This is a Pear Pie that I made with the pears that my friend The Crafty Petite brought to me. Who doesn’t love fresh fruit, picked straight from the tree?? I decided that even though all my previous attempts were a complete FAIL, taste-wise and some were extremely difficult to handle and oh, so frustrating…..after seeing this post, I decided to give it ago, once more. I am (and you will be too) so very glad that I did.
This recipe is not actually for the Pear Pie, I’m sorry, I hope you’re not very disappointed. I think once you make the pie crust you will forget all about me not sharing the Pear Pie recipe. The reason I won’t be sharing the pear pie recipe is because…….I didn’t write it down. My friend, Kelly, gave me a recipe for Creamy Pear Pie and I fully intended to use it, but then at the last minute, I decided to make individual pies, but then I hadn’t made enough crust to make the amount I needed, so I kind of winged it at that point.
So here is how I made this easy to roll, delicious, holds up to baking pie crust.
1 Cup plus 2 Tablespoons Healthy Flour Blend
1/4 cup powdered sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
2 Tablespoons cold butter, diced
2 Tablespoons non-hydrogenated vegetable shortening (I use Spectrum)
1/4 -1/2 cup water, iced. (don’t count the ice in your measurement)
Place dry ingredients in food processor. Pulse a couple of times. Add butter and pulse until chunky and well combined. Butter should be maybe pea-sized, not too small. While pulsing, slowly start to pour 1/4 cup ice water to the mixture. Pulse until the dough comes together. It is fine if it’s kind of wet, mine was. Handling the dough as little as possible, form the dough into a disk, wrap in plastic wrap, and place it in the refrigerator to chill for at least 30 minutes, up to overnight.
Once chilled, place between two sheets of parchment paper. I highly recommend the parchment, as opposed to wax paper. It won’t stick to the parchment like it will stick to wax paper. This will make a big difference in the success of your rolling. Roll out to about 1/8-1/4 inch thick. You don’t want it to be too thin. Try to rolling out evenly, it will make a difference. Roll about 1 inch larger than the dish you’re baking in.
Once you make the crust and enjoy the best GF pie crust you’ve ever had……come back and tell me all about your experience.
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