Pear & Raspberry Streusel Pie with Buttery Crust
A classic fruit pie featuring juicy pears and tart raspberries in a tender all-purpose crust, topped with a crunchy pecan and brown sugar streusel. The warm cinnamon-spiced filling balances the brightness of orange juice, while the golden topping adds textural contrast. Serve warm with vanilla ice cream or whipped cream for family dinners, gatherings, or special occasions. This version uses cold butter and precise pastry technique to ensure a flaky crust and evenly distributed topping that bakes to crispy perfection.
Ingredients
- 1 cup all-purpose flour, for crustcake flour1:1gluten sensitivity
3
- ⅛ teaspoon salt
- ⅓ cup cold butter, cut into chunks
- 3 to 4 tablespoons cold water
- 5 medium pears, peeled, cored, cut into 1-inch pieces
- 2 tablespoons orange juice
- ½ cup all-purpose flour, for fillingcake flour1:1gluten sensitivity
3
- ½ cup sugar
- ½ teaspoon ground cinnamon
- 1 6-ounce package fresh raspberries
- ⅓ cup brown sugar, firmly packed
- ⅓ cup pecans, chopped
- ¼ cup cold butter, cut into chunks, for topping
Instructions
- 1
Combine flour and salt in bowl; cut in cold butter with pastry blender or fork until mixture resembles coarse crumbs
- 2
Mix in water with fork just until flour is moistened; shape dough into ball and flatten slightly
- 3
Wrap dough in plastic and refrigerate 30 minutes
- 4
Heat oven to 400°F
- 5
Roll out dough on floured surface into 12-inch circle; fold into quarters and place in ungreased 9-inch pie pan
- 6
Unfold dough, press firmly against bottom and sides, trim to 1/2 inch from edge, and crimp or flute edge
- 7
Combine pears and orange juice in bowl; add flour, sugar, and cinnamon and stir to combine
- 8
Gently stir in raspberries and spoon filling into prepared crust
- 9
Combine flour, brown sugar, and pecans in bowl; cut in cold butter until mixture resembles coarse crumbs
- 10
Sprinkle topping evenly over filling and press down gently
- 11
Bake 45 to 55 minutes or until juice begins to bubble through edge; cover with foil during last 15 minutes if crust browns too quickly
- 12
Cool at least 2 hours on cooling rack before serving
Tips
Keep all butter cold and cut into small chunks before mixing to ensure a flaky, tender crust; work quickly and avoid overhandling the dough.
Gently fold raspberries in last to prevent them from breaking apart and releasing juice that can make the filling soggy.
Cover the crust with foil if it browns too quickly during baking to prevent burning while the filling continues to cook through.
Good to Know
Cover cooled pie with plastic wrap or aluminum foil; store at room temperature up to 2 days or refrigerate up to 4 days. Do not store at room temperature longer than 2 days if raspberries show signs of mold.
Prepare and refrigerate dough up to 24 hours in advance. Assemble pie (crust, filling, topping) up to 4 hours before baking; cover with plastic and refrigerate until ready to bake.
Serve at room temperature or slightly warm with vanilla ice cream, whipped cream, or Greek yogurt. Slice with a sharp knife wiped clean between cuts to prevent streusel from dragging.
Common Mistakes
Do not overwork the dough to avoid a tough, dense crust; mix just until flour is moistened.
Do not skip the refrigeration step for the dough to avoid a shrinking crust that pulls away from the pan edges.
Do not add raspberries early or stir vigorously to avoid breaking them and creating excess liquid that makes filling watery.
Do not skip the cooling period to avoid serving a pie with runny, underset filling that falls apart when sliced.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this pie ahead and freeze it?
Yes. Cool completely, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw in the refrigerator overnight before serving. For best texture, freeze the unbaked assembled pie and bake from frozen, adding 10 to 15 minutes to bake time.
What if my crust shrinks during baking?
This happens when dough is overworked or not refrigerated sufficiently. Avoid kneading; chill dough properly. If shrinking occurs, gently pull pastry back up the sides with your hands during first few minutes of baking while edges are still flexible.
How long can I keep the baked pie at room temperature?
Up to 2 days. After that, refrigerate to prevent mold growth, especially with fresh raspberries. Consume within 4 days total. Do not leave pie unrefrigerated overnight as fresh fruit begins deteriorating rapidly.