Serving Size: 8
Prep Time: 30 mins
Cook Time: 35 mins
- 2 1/2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 3/4 teaspoon salt
- 2 sticks (8 ounces) butter (chilled in the freezer, cut into small pieces)
- 7 to 9 tablespoons ice water
- 5 fresh Stadelman Pears (peeled and sliced)
- 1 cup sugar
- 1/4 cup flour
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter (cut into small pieces)
- 1 egg yolk
- 1 tablespoon milk
- Combine the 2 1/2 cups of flour, 2 teaspoons of sugar, and 3/4 teaspoon of salt in a food processor. Pulse to blend thoroughly.
- Add half of the butter and pulse 5 or 6 times. Add the remaining butter and pulse 5 more times. The mixture should look crumbly with larger pea-size pieces of butter visible.
- Add about 7 tablespoons of ice water and pulse a few times. Add more water, about 1 teaspoon at a time, until the dough is moist enough to hold together when squeezed.
- Turn the dough out onto a floured surface. Press the dough and shape into 2 flattened discs. Do not knead more than necessary to bring it together into a dough.
- Wrap the discs in plastic wrap and refrigerate for about 30 to 45 minutes.
- Roll out the first disc of dough into a circle about 2 inches larger than the upside-down pie plate. Fit the dough into the pie plate and leave the overhang.
- Add the sliced pears. Combine 1 cup of sugar, 1/4 cup of flour, lemon peel, cinnamon, and 1/8 teaspoon of salt; sprinkle over the pears. Drizzle with the lemon juice and then dot with the cut-up 2 tablespoons of butter.
- Roll out the remaining dough and cut into strips about 1/2-inch in width. Weave the strips in a criss-cross pattern over the top of the pie (see directions below and take a look at the video link). Flute the edges as desired.
- Combine the egg yolk and 1 tablespoon of milk and blend well. Brush the egg wash lightly over the pie crust.
- Cover the fluted edge of pie with a strip of foil or pie shield. Bake the pie at 425 F for 25 minutes. Remove foil and bake for about 10 minutes longer.
How to Make a Lattice Top Crust
- To make a lattice pie crust, cut rolled out dough into 1/2-inch-wide strips. Arrange 5 to 6 dough strips across the top of filling.
Fold every other strip back and place a new strip at a right angle to the first set.
- Unfold the strips you folded and fold the alternate strips. Place another new strip over the strips and unfold the folded strips again. Repeat until you have covered the pie with “woven” strips of dough.
- Trim dough strips even with the overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal then crimp the edges.