Prep
1h
Cook
30m
Total
1h 30m
Ingredients
Method
Nutrition
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For
8
M
I
For the pie dough
200
g
All-purpose flour
1/4
tsp
Kosher salt
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Per Serving
Calories
410kcal
Fat
19g
Saturates
12g
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For more detailed step by step instructions on how to make homemade pie dough, see this post. If you have vodka on hand, you can add a tablespoon or two to the pie dough before the water. You'll end up adding less water, so still pay close attention to the hydration level. Vodka does not develop the gluten as much, which makes it perfect for hydrating pie dough and creating a super tender pie crust! The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 20 minutes. If you'd prefer, you can slice the pears all the way through. Save the remainder of the balsamic molasses for drizzling on top after it's baked!
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Prep
1h
Cook
30m
Total
1h 30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
For the pie dough
200
g
All-purpose flour
1/4
tsp
Kosher salt
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
410kcal
Fat
19g
Saturates
12g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For more detailed step by step instructions on how to make homemade pie dough, see this post. If you have vodka on hand, you can add a tablespoon or two to the pie dough before the water. You'll end up adding less water, so still pay close attention to the hydration level. Vodka does not develop the gluten as much, which makes it perfect for hydrating pie dough and creating a super tender pie crust! The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 20 minutes. If you'd prefer, you can slice the pears all the way through. Save the remainder of the balsamic molasses for drizzling on top after it's baked!
Only visible to you
Made it?
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