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Berry-Pear Crisp Pie

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  • Prep 25 min
  • Total 3 hr 45 min
  • Ingredients 14
  • Servings 8
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Celebrate late-summer berries and sweet pears with this irresistible pie, made fast with a prepared crust and finished with a crunchy oat and walnut topping.
Updated Jan 28, 2010
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Ingredients

Crust

Filling

  • 3 ripe pears, peeled, cored, thinly sliced (about 3 cups)
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 tablespoon lemon juice
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch

Topping

  • 1 cup old-fashioned or quick-cooking oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter or margarine, softened
  • 1/2 cup chopped walnuts, if desired
  • Vanilla ice cream, if desired

Steps

  • 1
    Heat oven to 425°F. Unroll crust. Place in 9-inch glass pie plate; flute edges. Line crust with 10-inch round of cooking parchment paper or foil. Fill with dried beans or pie weights. Bake 8 to 9 minutes or until crust is set. Remove parchment and beans. Cover edge of crust with strips of foil to prevent excessive browning. Bake 6 to 7 minutes longer or until crust is golden. Cool completely on cooling rack, about 15 minutes.
  • 2
    In large bowl, gently toss filling ingredients. Spoon filling into pastry-lined pie plate.
  • 3
    In large bowl, beat topping ingredients with electric mixer on medium-low speed until crumbly. Sprinkle topping evenly over filling.
  • 4
    Line cookie sheet with foil. Place pie plate on foil-lined cookie sheet. Cover pie with foil; bake 15 minutes. Reduce heat to 375°F; bake 45 to 50 minutes longer or until bubbly. Remove foil from pie; bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, 2 to 3 hours.

Tips from the Pillsbury Kitchens

  • tip 1
    Old-fashioned oats are larger than quick-cooking oats, but either can be used in this crisp. The old-fashioned oats give a little more texture and flavor to the crisp.
  • tip 2
    Frozen (thawed and drained) blueberries and raspberries can be substituted for the fresh berries.

Nutrition Information

440 Calories, 18g Total Fat, 3g Protein, 65g Total Carbohydrate, 31g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
170
Total Fat
18g
28%
Saturated Fat
10g
50%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
220mg
9%
Potassium
190mg
5%
Total Carbohydrate
65g
22%
Dietary Fiber
5g
20%
Sugars
31g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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