Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (312 g) all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp fine salt
- 1 cup (226 g) cold unsalted butter, cubed
- 1 tbsp apple cider vinegar
- 6–8 tbsp ice water
- 6 cups peeled, cored, sliced pears (about 6 medium)
- 3/4 cup (150 g) packed light brown sugar
- 3 tbsp cornstarch
- 2 tbsp finely grated fresh ginger
- 1 tbsp lemon zest + 1 tbsp lemon juice
- 1/2 tsp ground cardamom
- 1/4 tsp fine salt
- 1 tbsp unsalted butter (for dotting)
- 1 large egg + 1 tbsp milk (egg wash)
- 1 tbsp turbinado sugar (optional)
Do This
- 1. Make pie dough; chill 1 hour.
- 2. Roll out bottom crust; fit into a 9-inch pie plate and chill.
- 3. Toss pears with brown sugar, ginger, lemon zest/juice, cardamom, salt, and cornstarch.
- 4. Fill crust, dot with butter, add top crust, crimp, and cut vents.
- 5. Bake on a sheet pan at 425°F for 15 minutes, then 375°F for 45 minutes.
- 6. Cool 2 hours before slicing so the filling sets.
Why You’ll Love This Recipe
- Tender pears turn buttery-soft while fresh ginger keeps the flavor bright and warm.
- Brown sugar and cardamom create a cozy, bakery-style spice without being overpowering.
- A flaky, all-butter crust bakes up crisp and golden with a juicy (not soupy) filling.
- It’s a special-occasion pie that’s still totally doable for home cooks.
Grocery List
- Produce: 6 medium pears (Bosc and/or Anjou), fresh ginger, 1 lemon
- Dairy: unsalted butter, milk
- Pantry: all-purpose flour, granulated sugar, light brown sugar, cornstarch, fine salt, ground cardamom, apple cider vinegar, turbinado sugar (optional)
Full Ingredients
Flaky All-Butter Pie Crust (Double Crust)
- 2 1/2 cups (312 g) all-purpose flour, plus more for rolling
- 1 tbsp (12 g) granulated sugar
- 1 tsp fine salt
- 1 cup (226 g) unsalted butter, very cold and cut into 1/2-inch cubes
- 1 tbsp apple cider vinegar (helps keep the dough tender)
- 6–8 tbsp (90–120 ml) ice water, as needed
Pear & Ginger Filling
- 6 cups pears (about 6 medium), peeled, cored, and sliced 1/4-inch thick (about 900 g prepared fruit)
- 3/4 cup (150 g) packed light brown sugar
- 3 tbsp (24 g) cornstarch
- 2 tbsp finely grated fresh ginger (about a 2-inch piece, peeled)
- 1 tbsp lemon zest (zest of 1 lemon)
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp ground cardamom
- 1/4 tsp fine salt
- 1 tbsp (14 g) unsalted butter, cut into small pieces (for dotting)
To Finish
- 1 large egg
- 1 tbsp (15 ml) milk
- 1 tbsp turbinado sugar (optional, for sparkle and crunch)
Step-by-Step Instructions
Step 1: Make the pie dough
In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold butter cubes and toss to coat in flour. Using a pastry cutter (or your fingertips), cut the butter into the flour until you have a mix of pea-size pieces and some flatter, almond-size shards (those larger bits help make the crust flaky).
Stir the apple cider vinegar into 6 tablespoons ice water. Drizzle the liquid over the flour mixture 1 tablespoon at a time, mixing gently with a fork. Stop when the dough holds together when you squeeze a handful—if it looks dry and sandy, add more ice water 1 teaspoon at a time up to the remaining 2 tablespoons.
Divide the dough into two equal portions, shape each into a 1-inch-thick disk, wrap tightly, and refrigerate for 60 minutes.
Step 2: Prep the oven and pie plate
Arrange a rack in the lower third of the oven. Place a rimmed baking sheet on the rack (this preheats the surface under the pie for a crisper bottom crust).
Preheat the oven to 425°F (220°C). Have a 9-inch pie plate ready.
Step 3: Roll out the bottom crust
On a lightly floured surface, roll one dough disk into a round about 12 inches wide and about 1/8 inch thick. Gently transfer it to the pie plate (fold into quarters or roll onto your rolling pin), then ease it into the corners without stretching.
Trim the overhang to about 1 inch past the rim. Refrigerate the lined pie plate while you prepare the filling.
Step 4: Make the pear & ginger filling
In a large bowl, combine the sliced pears, brown sugar, cornstarch, grated ginger, lemon zest, lemon juice, cardamom, and salt. Toss very well so the cornstarch disappears and the pears are evenly coated. Let the mixture sit for 10 minutes to get a little juicy (this helps everything mix evenly).
Step 5: Assemble the pie
Roll the second dough disk into a 12-inch round. Spoon the pear filling into the chilled bottom crust, including the juices in the bowl. Spread the pears into an even mound (a slight dome in the center is perfect).
Dot the top of the filling with the 1 tablespoon butter. Lay the top crust over the pie. Trim the top crust to match the bottom, leaving about 1 inch overhang. Fold the edges under themselves, then crimp as desired.
Cut 6 small vents in the top crust to let steam escape.
Whisk together the egg and milk, then brush lightly over the top crust (avoid puddles at the edges). Sprinkle with turbinado sugar if using.
Step 6: Bake until golden and bubbling
Place the pie directly on the preheated rimmed baking sheet. Bake at 425°F (220°C) for 15 minutes.
Without removing the pie, reduce the oven temperature to 375°F (190°C) and continue baking for 45 minutes, or until the crust is deeply golden and you see thick bubbles coming through the vents. If the edges brown too quickly, cover them with a pie shield or strips of foil during the last 20–30 minutes.
Step 7: Cool so the filling sets
Transfer the pie to a wire rack and let it cool for 2 hours before slicing. This cooling time is essential—the juices thicken as the pie cools, giving you clean slices instead of a runny filling.
Serve slightly warm or at room temperature. It’s especially good with vanilla ice cream or lightly sweetened whipped cream.
Pro Tips
- Pick the right pears: Bosc and Anjou hold their shape and turn tender without becoming mushy. Very ripe Bartlett pears can break down too much.
- Slice evenly: Aim for 1/4-inch slices so everything cooks at the same rate.
- Keep the dough cold: If the dough softens while rolling or assembling, refrigerate it for 10–15 minutes. Cold butter = flaky layers.
- Look for bubbling: The filling should be actively bubbling (thick bubbles) before you pull the pie. That’s how you know the cornstarch has cooked and thickened.
- Prevent a soggy bottom: Baking the pie on a preheated sheet pan helps crisp the bottom crust.
Variations
- Pear, Ginger & Cranberry: Add 1 cup (100 g) fresh or frozen cranberries for a tart pop and gorgeous color.
- Extra ginger warmth: Add 2 tbsp finely chopped crystallized ginger to the filling along with the fresh ginger.
- Streusel top: Use only a bottom crust and top the fruit with a crumble made from 1/2 cup (65 g) flour, 1/2 cup (100 g) brown sugar, 1/2 tsp cardamom, a pinch of salt, and 6 tbsp (85 g) cold butter.
Storage & Make-Ahead
Let the pie cool completely, then cover loosely. Store at room temperature for up to 1 day or refrigerate for up to 4 days. Rewarm slices in a 325°F (165°C) oven for 10–12 minutes or until heated through.
Make-ahead: Pie dough can be made and refrigerated for up to 3 days (or frozen for up to 2 months). Thaw overnight in the refrigerator before rolling. You can also assemble the whole pie and refrigerate it unbaked for up to 12 hours; bake straight from the fridge, adding 5–10 minutes as needed.
Nutrition (per serving)
Approximate, based on 8 servings: 450 calories, 22 g fat, 62 g carbohydrates, 4 g protein, 6 g fiber, 30 g sugar, 320 mg sodium.
