Best 2 Pear And Lemon Pie With Pate Brisee Crust Recipes

Pear and lemon pie is a classic combination of sweet and tangy flavors that is perfect for any occasion. Made with a flaky pate brisee crust, this delectable treat features tender pears and bright lemons baked to perfection in a creamy filling. The result is a pie that is both beautiful and delicious, sure to impress your family and friends. In this article, we will guide you through the steps of making this exquisite pie, from creating the perfect crust to achieving the ideal balance of flavors in the filling. So let's get started and create a pear and lemon pie that will tantalize your taste buds!

Here are our top 2 tried and tested recipes!

PATE BRISEE (FRENCH SHORTCRUST)

Pate Brisee (French Shortcrust) image

This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! You can store dough in the freezer for up to 2 weeks.

Provided by tessaf

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Time 50m

Yield 16

Number Of Ingredients 5

Ingredients

2 ½ cups all-purpose flour
2 tablespoons white sugar
½ teaspoon salt
1 cup chilled butter, cubed
¼ cup ice water, or more if needed

Steps:

Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 16.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 154.9 mg, Sugar 1.6 g

PEAR-AND-LEMON PIE WITH PATE BRISEE CRUST

Pear-and-Lemon Pie with Pate Brisee Crust image

The crust is flakiest when served the day it's made, but the pie can be tented with foil and stored at room temperature overnight, or in the refrigerator up to two days.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 6h15m

Number Of Ingredients 12

Ingredients

3 3/4 pounds ripe but firm Comice or Anjou pears (about 8), peeled, cored, and cut into 3/4-inch wedges
1/2 cup sugar
1/4 cup diced candied lemon peel
1/4 cup cornstarch
2 tablespoons fresh lemon juice
3/4 teaspoon coarse salt
1/4 teaspoon freshly grated nutmeg
All-purpose flour, for dusting
Pate Brisee for Salted Caramel Apple Pie
2 tablespoons unsalted butter, cut into pieces
1 large egg, beaten
1 cinnamon stick (optional)

Steps:

Preheat oven to 375 degrees with a rack in center and a large sheet of foil on rack below. In a large bowl, gently combine pears, sugar, lemon peel, cornstarch, lemon juice, salt, and nutmeg.
On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Pour filling into pie shell; dot butter over top. Roll out second disk of dough to a 13-inch round, about 1/8 inch thick. Drape over filling. Trim overhang to 1 inch; press to seal, then tuck under and crimp. Brush top with beaten egg. Cut 5 leaf-shaped vents in top crust. Insert cinnamon stick in center as a stem. Freeze 30 minutes.
Bake until crust is golden on bottom and juices are bubbling in center, 1 hour, 15 minutes to 1 hour, 30 minutes (if browning too quickly, tent top or edge with foil). Let cool completely on a wire rack, about 4 hours. Cut into slices to serve.

Tips:

For perfectly flaky crust, use a combination of butter and vegetable shortening. The butter adds flavor while the shortening helps to create a tender, flaky texture.
Keep the butter and shortening cold until you're ready to use them. This will help to prevent the crust from becoming tough.
Use a light touch when mixing the dough. Over-mixing can make the crust tough.
Chill the dough for at least 30 minutes before rolling it out. This will help to make the dough easier to handle and prevent it from shrinking in the oven.
If the dough is too sticky to handle, add a little more flour, one tablespoon at a time, until it reaches a manageable consistency.
When rolling out the dough, use a light touch and avoid over-rolling. This will help to prevent the crust from becoming tough.
Bake the pie in a pre-heated oven. This will help to ensure that the crust is cooked through and the filling is set.
Let the pie cool for at least 15 minutes before serving. This will help to set the filling and make it easier to slice.

Conclusion:

This pear and lemon pie is a delicious and elegant dessert that is perfect for any occasion. The flaky crust, sweet and tart filling, and creamy topping combine to create a truly unforgettable treat. With a little planning and effort, you can easily make this pie at home. So next time you're looking for a special dessert to impress your friends and family, give this pear and lemon pie a try.