Raspberries and pears cobbler pie


Pie Crust

2 1/2 cupsall purpose flour
1 teaspoon of salt
1 tablespoon granulate sugar
1 cup unsalted butter chilled and cut in pieces
1/2 cup (or more) ice water

In a bowl or food processor place the floursalt and sugar until combined.
Add the butter until the mixtures resembles coarse meal.
Pour water in a slow steady stream through until the dough just holds together when pinched.
If necessary add more water.
Make a ball with the dough Duvide the ball in half.
Flattening into a disk.cover and refrigerate aout 30 minutes.
Remove one portion of the dough and roll the pastry.
Put in a 23 cm. pie pan and refrigerate by a while before filling the berrie.
Reserve the second pastry and after with a cookie cutter cut strips and place for a while in a paper
 line baking sheet and refrigerate

  • 4 firm-ripe Anjou pears
  • 1/2 cup sugar
  • 2 tablespoon cornstarch
  • 2 container fresh raspberries
  • 1/2 cup(s) flour
  • 1 tablespoon(s) sugar
  • 1/4 teaspoon of salt
  • 1/2 cup of butter

  1. Heat oven to 190°c Line a 23 cm pie plate with pie crust ; fold edge under without fluting.
  2. Peel, halve, core and slice pears; toss with sugar and cornstarch in large bowl. Fold in raspberries.
  3. Mound filling in pie shell.
  4. Cobbler Topping: Mix flour, sugar, butter and salt in medium bowl. .
Place the cobbler over the fruits and then the lattices made with the dough
Bake 20 minutes, then reduce heat to 170º° and bake 20minutes longer until topping
is a deep golden color and filling bubbles slightly in center. Cool at least 1 hour before serving